Welcome to another tasty edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before, don’t worry: These recipes do not require any formal experience, and the ingredients can be found at your local specialty store or supermarket.
This month’s recipe comes from Erhan Kostepen, executive chef of Doya, located at 347 NW 24th St. in Wynwood (305.501.2848). The modern Aegean restaurant recently earned a Michelin Bib Gourmand Award and is known for its tantalizing meze selections that include the likes of branzino ceviche, Cretan feta, roasted eggplant, lamb chops, shrimp ouzo and roasted cauliflower – the last of which you’re going to cook at home.
(Flow Gallery)
Chef Erhan Kostepen
“Growing up in Turkey, my family used to cook cauliflower a lot, and to this day it is my personal favorite,” said Kostepen. “The flavors in this recipe really bring me back to my childhood. This cauliflower is light and delicious with smoky notes and looks beautiful on a plate. It has Aegean and Middle Eastern components but represents my country and my style of cooking – a lot of love and a lot of flavor.”
Before you get started, make sure to read the entire recipe to avoid any surprises along the way. Enjoy!
ROASTED CAULIFLOWER WITH TAHINI & PAPRIKA DRESSING
Servings/Yield: 2 portions
INGREDIENTS
For cauliflower
· 1 large cauliflower
· 1/4 cup olive oil
· Salt and pepper to taste
For paprika dressing
· 4 tablespoons olive oil
· 3 garlic cloves, finely minced
· 1 tablespoon dried thyme
· 1 tablespoon paprika
· 1 bunch parsley, finely chopped
For tahini sauce
· 4 tablespoons tahini
· 3 tablespoons olive oil
· Zest and juice of 1/2 lemon
· Drizzle of pomegranate molasses
· 2 tablespoons honey
· Salt and pepper to taste
· Pomegranate seeds for garnish
PREPARATION
· Preheat oven to 375º F.
· Drizzle cauliflower with olive oil and place in small pan; pour 1 cup water into bottom of pan and cover pan with aluminum foil, then roast for 30-40 minutes until cauliflower is tender.
· While cauliflower is roasting, in small bowl mix first paprika dressing ingredients (reserving about 1 tablespoon of chopped parsley) and cook in sauté pan over medium-low heat for 30 seconds; remove from heat and set aside.
· In small bowl blend first six tahini sauce ingredients and set aside.
· Remove cauliflower from oven and increase temperature to 450º F; remove foil from pan, season cauliflower with salt, pepper and additional olive oil, then roast, uncovered, another 10-15 minutes, until crispy and golden brown.
· To serve, spread tahini sauce mixture evenly on serving plate; place cauliflower in center of plate, pour over dressing, sprinkle with remaining parsley and add a handful of pomegranate seeds, if desired.