Here is the video and recipe for the segment I did this morning on Good Day Austin  on Fox 7.  It was a segment that was a follow up from the night before that including my boss.  Eloise joined me on the segment to talk about some of the philanthropy work they do with farms in Appalachian mountains, showing families how to farm and sell the produce to provide for themselves.  My portion was to show a recipe that could use seasonal produce in a healthy way.   I came up with a cauliflower dish with mexican flare.

Roasted Cauliflower with Mole Verde

1 lb Tri color roasted cauliflower (white, purple, yellow)

1/2 cup of roasted pumpkin seeds

1/4 cup of cilantro leaves and flowers

2 tbsp of crushed cumin seeds

3 tbsp of olive oil

salt and pepper

1 cup of cauliflower chips

1 1/3 cauliflower juice (1 large head of cauliflower)

4 tbsp of potato starch

Mole Verde

1/2 yellow onion

6 chopped garlic cloves

2 jalapenos

4 tomatillos

1 cup of roasted pumpkin seeds

6 Hoja de santa leaves

2 cups of chicken stock

2 tbsp of olive oil

2 tbsp of ground cumin

1/2 cinnamon stick

2 cloves

1 cup of cilantro leaves

salt

For the mole verde sauce

In a small sauce pan add olive oil, onion,garlic,jalapenos, cumin, cinnamon, and cloves. Saute for 3 minutes and then add tomatillos, pumpkin seeds, and a pinch of salt. Cook for 2 minutes and then add your stock and hoja de santa leaves. Bring to a boil and turn down to a simmer and cover. Cook for 25 minutes and then transfer all of it to the blender with the cup of cilantro leaves. Blend until smooth and adjust seasoning if needed. Set aside until ready to use.

Cauliflower chips

In a small pot add cauliflower juice and blend in potato starch with a hand blender. Make sure that there aren't any lumps.  Turn the heat on medium high and bring to a boil stirring constantly.  Turn down to a simmer and blend again to make sure the thickened juice is really smooth.  Then spoon the mixture onto a sheet pan lined with parchment paper.  Place the pan into a dehydrated set at 135 degrees for 2 hours.  Then peel the cauliflower chips off the paper and turn over.  Set the dehydrater for another 2 hours or until the chips are crispy.  If you want an added crunch fry the chips for 5 seconds in frying oil that is at 325 degrees. 

Preheat oven to 425 degrees

For the Cauliflower

In a bowl toss all three colored cauliflower with olive oil, cumin, salt, and pepper. Place on a sheet pan and roast in the oven for 20 minutes. Then take the pan out of the oven and set aside while you plate the dish.

Spoon a few spoonfuls of mole verde down in a shallow bowl. Place the roasted tri color cauliflower in the middle of the bowl. Add pumpkin seeds, cauliflower chips, and cilantro flowers.

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