[RECIPE] Porcini Dusted Cauliflower by Chef Tim Kolanko
Perfect Vegetarian Dish
This incredible dish was just one of the courses during our Anniversary Chef’s Dinner last month and Chef Tim Kolanko was kind enough to share it with us.
Pairs perfectly with Brotherly Love.
Cut heads of cauliflower in half.
Cut outside edge to make into a thick “steak”
Lay out on a sheet pan season with salt and steam until it’s softened but still al dente
Blend Brioche breadcrumbs with Porcini powder 50/50 in a food processed
Brush the cooled par cooked center cut side of the cauliflowers with egg wash
Coat in the breadcrumb mixture. Repeat on other side.
For Celery root puree:
peel and chop celery root
cover with milk, add one fresh bay leaf and a bunch of fresh thyme
Season with salt to taste and cook until really soft.
Drain celery root completely, discard bay and thyme
Process celery root in a blender until smooth
Pass through a fine sieve and reserve warm\
Poaching liquid by simmering the following for 15 min.
1 bottle crisp white wine
1 cup water
1 whole lemon, juiced
1 tbls whole coriander seeds toasted
1 tsp black peppercorns toasted
1 bay leaf
Peel the outside of the celery with a vegetable peeler
Slice celery thinly
strain hot poaching liquid over celery
toast in a 325 F oven until lightly toasted on the outside and brown in the middle
crush and season with hazelnut oil and salt to taste
in a blender combine the following
1 egg yolk
1 Tblspoon black truffle paste
2oz Tblspoons sherry vinegar
1 tsp dijon mustard
Blend and slowly add 1oz good EVO and 3-4 oz grapeseed oil
Add a splash of water if it gets too thick
Sear cauliflower in whole butter until nice and brown on both sides
toss celery with hazelnuts and chopped chives
arrange dollops of puree topped with celery mixture
garnish plate with truffle vinaigrette