ROASTED CAULIFLOWER WITH TRUFFLED PEA PESTO AND FETA CREMA

By dyannucci

wine spectator

Ingredients

• 1 head cauliflower; cut into bite-sized florets
• 1 tablespoon olive oil, plus more for garnish
• Salt
• Pepper
• Pea shoots or microgreens, for garnish
• PEA PESTO
• 2 cups fresh green peas, blanched (or 2 cups frozen peas, thawed)
• 2 tablespoons butter
• 1 tablespoon water
• 1 tablespoon extra-virgin olive oil
• 1/4 cup grated Parmigiano-Reggiano
• 1/2 teaspoon salt
• 1 pinch cayenne
• 1 tablespoon truffle oil
• FETA CREMA
• 4 ounces cream cheese, softened
• 2 ounces feta, crumbled
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1/3 cup cauliflower; shaved with box grater to snow like consistency
• Salt
• Pepper

Details

Servings 4

Preparation

Step 1

Cauliflower:

1. Preheat oven to 375
In a medium mixing bowl, toss cauliflower florets with 1 tablespoon
olive oil. and salt and pepper to taste.

On a baking sheet. spread out cauliflower into an even
single layer. Roast until edges are browned and
the florets are easily pierced with a knife, about
12 minutes.

For pea pesto:
In a medium saucepan over medium heat, warm the peas with the butter
and water until they are tender.
Add all ingredients except truffle oil to a blender, and mix
slowly. Gradually increase the speed until the
mixture is creamy, adding truffle oil as you blend.
Add a few drops of water if the mixture is too
thick.

For feta crema:

Stir ingredients together until smooth.

To serve:

Place roasted cauliflower florets in
center of a serving platter. Drizzle with olive oil.
On one side of the florets. mound the pea pesto;
on the other. dish up the feta crema. Garnish
with pea shoots or other seasonal microgreens.

Serves 4 to 8.