Under the direction of celebrated chef Jose Andres, Zaytinya in Washington, DC, is a vibrant gourmet hot spot (with recent acclaim due to former chef Mike Isabella’s appearances on Top Chef.)
My favorite warm mezze dish on this eclectic menu is the vegan-friendly roasted cauliflower with sultans, caper berries and pine nuts. Thanks to Zaytinya, you and I can both enjoy it without needing to travel! It’s a great dish for a cold night, and plates beautifully for entertaining guests.
Here’s how to make it ~
Blanch cauliflower (just until fork tender) and shock in an ice bath to stop the cooking.
Roast caulifloer in heated pan until they start to carmelize. Add lemon juice and oil.
Take 1/3 of the cauliflower and puree with pinenuts (soak them in water to soften first.)
Drizzle the puree onto a dish and place the rest of the roasted cauliflower on top while still warm. Garnish with capers, sultans (golden raisins), pinenuts and dill (and dehydrated caper berries if you can find them.)
For more delicious recipes and tips on great dining for vegans, go to vegandthecity.weebly.com or become a fan of Veg and the City’s page on facebook today!
Here’s to healthy yet decadent dining in 2011!