Appetizer

Cavolfiore Affumicato con Romesco, Ova di Bottarga e Pangrattato Bruciato

Name: Cavolfiore Affumicato con Romesco, Ova di Bottarga e Pangrattato Bruciato
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 head cauliflower (4–5 lbs); 4 tbsp extra-virgin olive oil (divided); fleur de sel and cracked pepper; 2 oz oak wood chips (for smoking); 2 roasted red peppers (jarred or homemade); ½ cup roasted almonds (toasted); 1 clove garlic; 1 tsp smoked paprika; ¼ tsp saffron threads (soaked in 2 tbsp warm water for 10 minutes); 2 tbsp sherry vinegar; 1 tsp Dijon mustard; ¾ cup panko breadcrumbs (Japanese-style, panko); 2 tbsp butter (for browning breadcrumbs); 1 tsp bottarga (mullet roe); ½ tsp fleur de sel (for finishing); 1 tbsp fresh flat-leaf parsley (finely chopped); 1 tsp smoked paprika (for garnish)

Thick-cut cauliflower steaks kissed with oak smoke, creating a charred exterior and creamy interior, then painted with a silky brick-red romesco of roasted peppers, almonds, and saffron. Topped with a drift of bottarga (mullet roe) and crispy burnt breadcrumbs that echo the smoke. A completely novel dish that feels comme il faut.

439cal 17gprotein 42gcarbs 26gfat 25min prep 40min cook 4serves

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