While cauliflower is a versatile vegetable, I always gravitate toward the plump young ones topped with a savory sauce, like this Chili-Walnut Cauliflower. A cold climate vegetable turns into a little flavor, soaking up every taste.
Chili Walnut Cauliflower
I find it natural to mix cabbage with nuts; They line up in the fall. The lightly skinned walnuts are a delightful combination of the mild flavor of the brassica. Add chili and a little red miso, and it’s a potent combination.
Cauliflower options
During this season, I cook a lot Sweet potatoesWinter squash or broccoli in the same way as this flower. Cut the vegetables of your choice into ½” thick slices, steam until tender and follow the instructions for the cauliflower.
Inspiration.
This nut paste is inspired by the ssamjang recipe in Honey Kim. very good book My Korea. in Kim The ssamjang recipe uses doenjang (Korean soybean paste), gochujang, sesame seeds, sesame oil, walnuts, and scallions.
One day I missed ssamjang but I ran out of doenjang. I went with what I had which was red miso. The result was delicious in its own right and made a perfect punchy companion to this charred cauliflower.
Chili-walnut paste
This nut paste is very versatile. You can chop or roast other vegetables and toss them into a mix, make a veggie-heavy sandwich and use it as a spread with a little mayo, stir in some cashew cream to make a nice dip, or use it with simple noodles and sautéed greens. Store in an airtight container in the refrigerator for up to 5 days.
Cauliflower
- ¾ Pounds Cauliflower (about half of a large head)
- Olive oil for brushing
Chili-walnut paste
- 3 A spoonful of soup (20 G) Roasted and finely chopped walnuts
- 2 A spoonful of soup (30 G) Red miso
- 2 A spoonful of soup (24 G) Nut oil
- 1 (20 G) A little cone (crushed)
- 2 Tea spoons sambal oelek
- 1 Tea spoon Sugar
- Add scallions
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For the cauliflower; Cut the leaves and a small part of the tree, leaving as much stem as possible. Cut the cabbage into 8 circles, making sure to include part of the stem in each circle. Don’t worry if the pieces fall out – use them too. Heat 1 inch of water in a large pot fitted with a steamer basket. Place the cauliflower in the basket, cover and cook until a knife pierces the flower without hesitation, 4-5 minutes. Carefully remove the cauliflower from the basket, place in a large oven safe pan (cast iron works best here) and brush with olive oil. Transfer to a pizza oven or oven rack with pre-fried chicken, cook until the flower is burnt.
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For the Chili-Walnut Paste: Place all ingredients in a small bowl and mix. Alternatively, if you want a smoother paste, use a mortar and pestle or food processor to mix everything together.
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For the scallions: Here’s another trick I picked up from Kim’s book. Start by cutting the scallions slightly on the bias. Place them in a colander and run them under cold water for a few minutes to wash off any mud, then transfer them to a clean towel. Dry the scallions as gently as you can, then transfer to a separate towel to air dry for 10 more minutes. If you prepare the scallions in advance, store them in a closed container in the refrigerator with a small towel or paper towel.
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To collect: Spread the walnut paste on the top of the flower. Turn it over and repeat on the other side. If any flowers are broken, throw them in the paste. Transfer the cabbage to a serving bowl and fill it with the mushrooms.