(WSVN) - A late-night Miami Beach hot spot has more than one way to cook up cauliflower. That’s what’s on the menu tonight — as we grab a Bite with Belkys.
The Chef: Moustafa Ibrahim
The Restaurant: Employees Only in Miami Beach
The Dish: Roasted Chicken and Cauliflower
1/4 head cauliflower
1 tbsp. shallots
1 tsp. garlic
4 tbsp. whole milk
4 tbsp. water
2 tbsp. butter
Kosher salt to taste
2 large florets cauliflower
5 whole parsley leaves
1 tbsp. fried capers (or add more to taste)
1 tbsp extra virgin olive oil
4 large cauliflower florets, tossed with salt, black pepper and olive oil
Half deboned chicken, skin on
Method of Preparation:
- Cauliflower purée: Break head into florets, then add florets, shallots, garlic, milk, water and salt to pot and bring to boil. Cover.
When florets are soft, drain, remove bay leaves and add butter and salt to blend, and blend until mixture is purée texture.
- Roasted cauliflower: Place florets tossed with salt, black pepper and olive oil and place in 400-degree oven for about 10 minutes.
- Cauliflower salad: Slice cauliflowers thin. Add parsley and fried capers and olive oil. Salt to taste
- Roasted chicken: Salt and pepper chicken on both sides and add to hot pan with olive oil. Fry chicken for a few minutes before transferring to 400-degree oven. Flip after about 4-5 minutes, then cook on other side for 8 minutes.
Add chicken to plate, with cauliflower purée, cauliflower salad, and roasted cauliflower on the side.
Serves: 1-2 per chicken
Serving Suggestion: Employees Only Billionaire cocktail
1030 Washington Ave.
Miami Beach, FL 33139
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