Cauliflower Jalapeno

This recipe for cauliflower jalapeno is courtesy of chef Matthew Hoyle from restaurant Nobu 57.

The Martha Stewart Show, November Fall 2007

• Yield Serves 4

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Ingredients

• 1 head (10 to 11 ounces) cauliflower, florets cut into bite-size pieces
• Olive oil
• Fine sea salt
• Freshly ground black pepper
• 1/4 red onion, finely chopped
• 1 jalapeno, half of the seeds discarded, finely chopped
• 4 tablespoons Jalapeno Dressing
• 1/4 cup cilantro leaves

Directions

1. Preheat oven to 450 degrees.
2. Place cauliflower on a baking sheet; drizzle with olive oil and season with salt and pepper. Roast until brown and just soft, 4 to 8 minutes.
3. Transfer cauliflower to a bowl, along with onion, jalapeno, and jalapeno dressing. Toss to combine. Transfer to a serving platter and garnish with cilantro leaves; serve immediately.

Jalapeno Dressing 

 

This jalapeno dressing, from chef Matthew Hoyle of restaurant Nobu 57, is a fantastic addition to his cauliflower jalapeno or scallops and brussels sprouts.

Ingredients

• 2 jalapenos, half of the seeds discarded, finely chopped
• 1/2 teaspoon grated garlic
• 1 1/2 cups unseasoned rice-wine vinegar
• 4 teaspoons fine sea salt
• 1 1/2 cups grapeseed oil

Directions

1. Place jalapeno, garlic, rice-wine vinegar, and sea salt in the jar of a blender. Blend until well combined. With the machine running, slowly drizzle in oil until emulsified.