ROASTED CAULIFLOWER AND SALTED PLUM

Serves 6

• 2 heads cauliflower
• Vegetable oil
• 6 plums (red, black, all the varieties)
• Sea salt
• Thinly sliced chilis to taste (habenero, serrano, fresno, jalapeno)
• 2 tablespoons Shaoxing wine
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons ginger, peeled and cut into brunoise
• 1/2 tablespoon grated lemongrass
• Salt and pepper
• Cilantro
• Chives
• Mint 
• Thai basil

PREPARATION: Heat an oven to 500 degrees. Cut the cauliflower into chunks. In a large bowl, toss cauliflower chunks with oil and season with salt and pepper to taste. Spread on a sheet pan and roast until chunks are crispy and brown on the edges but not overcooked. Slice the plums very thin and toss with enough salt to coat each slice. Let sit at room temperature for 30 minutes. Add the chilis, Shaoxing, soy sauce, mirin, ginger and lemongrass to the plums. Let sit for at least 1 hour and up to 3 days under refrigeration. Garnish with cilantro, chives, mint and Thai basil. Plate and serve.

Read more about Chef Lauren Macellaro

Try these great recipes by Chef Lauren Macellaro: Macellaro’s escarole and beans and Roasted Autumn Roots