You don’t need meat on the plate to have a delicious and satisfying meal. A hearty vegetarian dish is on the menu tonight, as we grab a Bite With Belkys.
The Chef: Todd Erickson
The Restaurant: HaVen South Beach
The Dish: Cauli-Polonaise
Ingredients:
Cauliflower head cut in half – 1 each
Extra Virgin olive oil – 1/4 cup
Butter – 2 sticks
Shallots, small dice – 1/4 cup
Gruyere cheese, grated – 1/2 cup
Black truffle oil – 2 tsp. and 3 tbsp.
Kosher salt – 1 tsp
Pumpernickel dry toast – 3 slices
Whole grain mustard – 1/4 cup
Cayanne pepper – 1/8 tsp.
Large eggs – 2 each
Italian parsley leaves, stems removed – 1/4 cup
Method of Preparation:
– Preheat oven to 375°
– Brush each half of Cauliflower head with olive oil.
– Place in a roasting pan with approximately ¼ of water in the bottom of the pan, stem side down and roast for up to an hour or until entire top of head is deep golden brown. Remove from oven and allow to cool.
– While the cauliflower is roasting, break the very dry Pumpernickel toast into a food processor. Pulse until the bread has been completely turned into crumbs.
– Pour Pumpernickel crumbs into a medium mixing bowl and toss with whole grain mustard and Cayenne pepper.
– Pour onto a cookie sheet and bake in the oven until completely dried out. Remove from oven once dried and allow to cool.
– Once Pumpernickel crumbs have cooled, drizzle with two tsp. of black truffle oil.
– Add room temp butter, shallots, gruyere, 3 tbsp. of black truffle oil, black pepper and salt to the food processor and puree until smooth.
– Liberally smear butter over each half of cauliflower and place back in oven to reheat and melt butter, approximately 5 – 6 minutes.
– While cauliflower is reheating, cook eggs separately, sunny-side up, until egg white is completely set.
– Remove cauliflower halves from oven, sprinkle with Pumpernickel crumbs and top with sunny-side up eggs.
– Garnish with parsley and shaved radish, serve immediately.
Serving suggestion: Oatmeal Stout Beer
Serves: 4 side servings (2 vegetarian entrees)