Trendy roasted cauliflower
Q. My daughter and I ate dinner at Seasons 52 and had a roasted cauliflower appetizer. It was so good that I would love to make it at home. It was roasted and then had three kinds of cheese poured over it. I am hoping that you would be able to get the recipe for me. Thanks for trying. — Eileen Brown, Lauderhill
A. Thanks to all the behind-the-scenes folks at Darden restaurant group for assisting with Eileen’s request. The multibrand restaurant operator headquartered in Orlando boasts over 42 Seasons 52 locations (seasons52.com) across the United States since launching in 2003.
Whole roasted cauliflower has been making restaurant rounds for the past five years or so. And for good reason. It’s scrumptious. There are countless versions of this trendy veggie. Accompaniments vary from pesto to olive oil, anchovy, yogurt, tomato, tahini and goat cheese, to name a few flavor enhancers.
The three cheeses mentioned in Seasons 52’s rendition are Gruyère, cheddar and Parmesan. Other recipes reduce cooking time by slicing the head into “steaks” or breaking into florets, although roasting the entire head whole makes an impressive table presentation. The recipe yields two servings as an appetizer. Served as a side dish, with the rich and delicious cheese sauce, there would be plenty for 6 people.
Q. Recently had a delicious meal at Cooper’s Hawk in Coconut Creek. I tried to get the recipe for their crispy brussels sprouts appetizer but no luck. I wonder if you could contact them for that recipe. I know it may be a corporate “secret” but you seem to have a way with chefs. Thank you for all you do, I am a loyal reader and your column is the first thing I turn to. — Jenette Dozoretz, Weston
A. Thanks for following the column, Jenette. I reached out to Cooper’s Hawk (multiple locations, chwinery.com) and tried for several weeks to make some headway but didn’t have any luck either. According to a chef, “There are so many parts to making the sauces, it would be way too long to write up.” As if that would stop me.
So I did what any inquisitive recipedeveloper-Brussels-sprout-lover-foodwriter would do. I scoured the internet, made covert phone calls, perused images and ate. Hopefully the provided recipe comes close to what you’re looking for, Jenette.
A lot of restaurants will roast and finish by frying sprouts for added crispiness, and they have the equipment on hand to do so easily. But who needs the added calories and the mess frying creates at home? I’m sticking to roasting.
The menu lists mint as an ingredient but an online employee training manual also lists cilantro. I kept this ingredient in the recipe because I happen to like it but realize cilantro is a love-hate herb. Omit if you are the latter. Want more zing or a tamer version? Adjust the spice level according to taste by increasing or decreasing the amount of Sriracha in the aioli.