- 1 head Cauliflower - Charred in cast iron or similar pan, until soft, browned, leave it crunchy though!! When cut small, this time is about 20 mins.
- Fresh Roasted Red Pepper Pico De Gallo
- 2 roma tomatoes
- half bunch cilantro
- 1 whole roasted red pepper
- half red onion
- juice from half lemon
- 1 T olive oil
- S and P to taste
Procedure: cut red pepper, tomato and onion into small squares (known as Mirepoix in the French Dictionary!)
mix together with minced cilantro, lemon juice, olive oil and S&P, chill.
Fresh Sauce: Tomatillo salsa
- 5 tomatillo-boil for 5 minutes, let dry
- 3 cloves garlic
- 1 jalapeno
- 1t red chile flakes
- 1t red chile powder
- 1t cumin
- 1t sea salt
- 1t paprika powder
- 1T rice wine vinegar
- 1/3 cup olive oil
- juice from 1 lemon
Blend in vita mix or food processor, serve warm or cold
Fresh tortillas, charred on the stove or grill to warm up. Add charred cauliflower, pico de gallo and tomatillo salsa on top, Bon Apetite!!
Recipe Provided by Zander Ault, Founder and Executive Chef of Chef Z.
"I believe in sharing the story of food with my community. It begins with establishing wonderful friendships with my clients, my farmers, and the land we live on. I stand before you as a chef, with an opportunity to better connect you to the place you call home by preparing unbelievable dishes."