GRILLED CAULIFLOWER RECIPE
Recipe by Chef in Residence Eugene Santiago of Baryo
Salad:
- 1 head cauliflower, leaves removed, quartered at the core
- 6 oz cherry tomatoes, halved
- 4 oz cucumbers, sliced thin
- 2 oz shallot, sliced thin
- 2 tbsp fresh dill leaves, stems removed
- 2 tbsp fresh Thai basil leaves, stems removed
- 4 tsp fresh cilantro leaves, stems removed
- 2 oz crispy shallots*
- ¼ c olive oil, for grilling
- Salt and pepper
Get Southern California news, weather forecasts and entertainment stories to your inbox. Sign up for NBC LA newsletters.
TAMARIND DRESSING
- ¼ c lime juice
- 2 tbsp vegan fish sauce
- ¾ c olive oil
- 1 ½ tbsp brown sugar
- 2 cloves garlic
- 2 tbsp tamarind paste
- ¼ tsp black pepper
- ¼ tsp salt
CRISPY SHALLOTS
- 2 medium shallots
- 1 tsp cornstarch
- 4 c canola oil for frying
- Salt as needed
-To make the crispy shallots from scratch. Remove the outer skin from the shallot and cut off the root portion.
California Live
Want to find the best things to do in California? Whether you're in San Diego, LA, the San Francisco Bay Area or anywhere in between, turn to California Live.
-Thinly slice the shallots width wise to create rings. Make sure to keep consistent slices to cook evenly.
-In a bowl, toss the sliced shallots with the cornstarch. Try to evenly coat each shallot.
-Add canola oil in a heavy bottom pot and heat up to 325.
-Once oil is up to temperature, test one shallot to make sure oil is not too hot.
-Fry shallots in batches, make sure to not overfill the pot.
-Fry about 6-8 min or until golden brown.
-Drain shallots onto a paper towel lined plate and season with salt.
-Shallots can be kept in an air tight container in room temperature for 5 days.
-Using a gas or charcoal grill, make sure to heat grill at least 10 min before using.
-Coat the quartered cauliflower generously with olive oil and season with salt and pepper.
-Grill cauliflower on all sides until nicely charred. Remove from grill and allow to cool.
-Add all ingredients for the tamarind dressing in a blender. Blend until emulisified, 1-2 min. Set aside.
-Once cauliflower is cooled, cut bite size florets from the core.
-Add cauliflower, cherry tomatoes, cucumber, and shallots in a bowl.
Dress lightly with tamarind dressing. Season to desired taste.
-Transfer salad into serving dish. Garnish with the fresh herbs and fried shallots.
