DON GENOVA – Cauliflower is in

Try this inspiring and tasty veggie dish

Warm cauliflower salad with crispy prosciutto, fried capers, pine nuts, and mint, dressed with a hazelnut vinaigrette and garnished with shavings of pecorino cheese.

Quinoa and kale are out. Cauliflower is in.

That’s the opinion of several trend-watchers in the food industry, and I, for one, welcome the change. I’ve been using cauliflower in some dynamite Italian dishes the past few years, and I encourage everyone to give it a try. Roast it whole, after brushing with olive oil, salt and pepper and any other favourite flavourings. Or cut it into thick ‘steaks’ and roast. Boil it, but keep it ‘al dente,’ a little firm to the bite.

My latest inspiration came from a lunchtime visit to Catalano, in Victoria’s Magnolia Hotel. Chef Aaron Lawrence serves a warm cauliflower salad with crispy prosciutto, fried capers, pine nuts, and mint, dressed with a hazelnut vinaigrette and garnished with shavings of pecorino cheese.

I recreated this dish at home with some substitutions, using cubes of thick-cut bacon instead of the prosciutto, chopped hazelnuts instead of the pine nuts, and I threw in some arugula along with the mint. Shaving of parmigiano-reggiano are a great alternative to the pecorino cheese.

Try the dish first at Catalano, I’m sure it will inspire you to make your own version at home. And go for the cauliflower this year!

 

 

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