LCBO Food & Drink Autumn 2017

ROASTED CAUL IFLOWER WEDGES WITH FIGS , OL IVES AND PINE NUTS Roasting cauliflower wedges in a blazingly hot oven is a method developed by J. Kenji López-Alt in his excellent book The Food Lab (W.W. Norton & Company, Inc., 2015). Here they’re punched up with sweet figs, briny olives and a sharp vinaigrette. To toast pine nuts, cook them in a small frying pan over medium heat, stirring often, for 3 to 5 minutes.

12 pitted green olives, chopped 3 tbsp (45 mL) pine nuts, toasted 2 tbsp (30 mL) chopped flat-leaf parsley 1 orange

about 10 minutes per side. (Use a wide spatula and tongs to carefully flip them.) 5 Arrange the 6 nicest wedges on 6 salad plates. (Save the other 2 for another use.) Drizzle cauliflower generously with dressing. Sprinkle figs, olives, pine nuts and parsley over cauliflower. Using a rasp, finely grate a little orange zest over each plate. Serves 6 as an appetizer WHAT TO SERVE Masi Masianco Pinot Grigio & Verduzzo LCBO 620773 $17.15 Partial drying of the native Italian Verduzzo grapes gives this wine a nutty character, which picks up and heightens similar flavours in the roasted cauliflower.  Inniskillin Chardonnay VQA LCBO 317768 $14.95 Aged in oak, this elegant VQA Chardonnay has nutty and toasty notes that harmonize with the caramelized cauliflower. The sharpness of the vinaigrette dressing enhances the wine’s fruit flavours.

1 For the sherry vinaigrette, place garlic and Dijon in a mixing bowl. Whisk in vinegar. Slowly whisk in oil to form emulsified dress- ing. Season with salt and pepper. Transfer to an airtight container. (Dressing will keep in fridge up to 5 days. Shake before using.) 2 Place a heavy-duty rimmed baking sheet on the middle rack in the oven and preheat to 500°F (260°F). Put the range hood fan on high. 3 Trim and discard cauliflower leaves. Care- fully cut cauliflower in half, making sure to run evenly through the core. Cut each half into 4 even wedges, starting at the core for each cut. Place on a baking sheet. Brush with olive oil and season generously with salt and pepper. 4 When the oven is ready, remove the heated baking tray. Transfer cauliflower wedges to tray. Roast until tender and nicely browned,

SHERRY VINAIGRETTE ¼ tsp (1 mL) finely grated garlic 1½ tsp (7 mL) Dijon mustard 3 tbsp (45 mL) sherry vinegar

½ cup (125 mL) extra virgin olive oil Salt and freshly ground pepper to taste 1 large head cauliflower, about 3 lbs (1.5 kg) untrimmed 3 tbsp (45 mL) extra virgin olive oil Salt and freshly ground pepper to taste 3 large ripe fresh figs, cut into small chunks

imported & distributed by

Gourmet Trading Co. | p : 905-826-6800 | 888-482-3278 | www.gourmettrading.com | made in maine | stonewallkitchen.com

FOOD & DRI NK AUTUMN 2017 151