I was lucky enough to partner with Render Foods, they sent over State Bird Seed: Almond Rosemary. This product was developed by Render with two James Beard award-winning Michelin starred chefs Stuart Brioza and Nicole Krasinski. I was very excited to try it out and had tons of ideas for it. I chose to keep it simple and true to who I am as a farm to table chef. The almond rosemary product was perfect to pair with cauliflower. It added flavor and crunch….perfect for a farm to table menu. I added a garlic paste to add another dimension of flavor to the cauliflower. This paste is very common in Greek cuisine so I gave it my Greek touch.
- 1 whole cauliflower
- 1/4 cup of State Bird Seed ( puffed quinoa, seeds, almonds and herbs)
- 1/4 cup of olive oil
- 1 teaspoon of black pepper
- 1 pinch of salt
- 4 cloves of garlic
- 1/4 cup olive oil
- 1/4 cup of State Bird Seed
- 1 tablespoon of fresh lemon juice
Clean and remove the stem from the cauliflower.
Place it in boiling water and blanch for 10 mins.
Remove and season with salt, pepper. olive oil and State Bird Seed, place in the oven and roast for 20 mins until golden brown.
Remove from oven and squeeze a 1/2 of a lemon on the top and serve.
Paste: In a food processor, add State Bird Seed, olive oil, lemon and garlic pulse until it is smooth and serve as a spread for the cauliflower or any other vegetable.
Tip: Watch to make sure the bird seed on the top does not burn, cover with foil if you think it is getting to dark.