A sweet and savory, caramelroasted cauliflower from Palo Santo’s Santiago Gome.
Earlier this year, Mexican chef Santiago Gomez opened his supper-club-style restaurant, Palo Santo, in West Midtown. Stop by for Mexican-inspired cuisine and cocktails, or venture to the rooftop to enjoy city views and a separate Japanese-Mexican menu. You can also bring a taste of the restaurant home with this savory-meets-sweet caramel-roasted cauliflower recipe.
1 whole white cauliflower
5 tbsp white miso
5 tbsp brown sugar
5 jalapeño peppers (seeded)
2 oz goat cheese
½ cup grape seed oil
Salt (to taste)
Preheat the oven to 350 degrees. Season the cauliflower with salt, then place it on a sheet pan and cook for 15 minutes until golden brown. Heat the white miso in a pan, add the brown sugar and mix until the sugar dissolves and turns golden brown. Remove from the heat. In a blender, process the jalapeño peppers and add oil until smooth. Add the goat cheese and salt to taste. Remove the cauliflower from the oven. Using a spatula, cover the entire cauliflower with the caramel miso. Put in the oven for 5 minutes and remove. Serve the jalapeño sauce on a plate and finish with the roasted cauliflower on top.
BY Claire Ruhlin
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