Roasted Cauliflower with Render Food’s State Bird Seed: Almond Rosemary

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.

Print Recipe
Serves: 4 to 6 people Cooking Time: 30 mins

Ingredients

  • 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
  • Paste:
  • 4 cloves of garlic
  • 1/4 cup olive oil
  • 1/4 cup of State Bird Seed
  • 1 tablespoon of fresh lemon juice

Instructions

1

Clean and remove the stem from the cauliflower.

2

Place it in boiling water and blanch for 10 mins.

3

Remove and season with salt, pepper. olive oil and State Bird Seed, place in the oven and roast for 20 mins until golden brown.

4

Remove from oven and squeeze a 1/2 of a lemon on the top and serve.

5

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.

Notes

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.

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