Sriracha Roasted Cauliflower Recipe and Signing at OXO in NYC

We love NYC, there’s no doubt that. The city is a beast on its own, but around every corner, there’s a gem of a find. The energy, vibe, food and people keep us awake into the wee hours of the night.  And best of all, OXO headquarters is in NYC and what better way to celebrate the launch of our cookbook than to partner with these wonderful folks.

We’ve always loved their tools. It was years ago that we first found their vegetable swivel peeler and julienne peeler. Can’t believe how a simple, but well crafted tool such as the peeler and julienne tool can change our culinary lives, but it did. Then we discovered their incredible kitchen scales. Done. We’re hooked for life.

The killer views at their  super-amazing-beautiful headquarters in Manhattan couldn’t get any better. It was a thrill to be able to launch our cookbook in NYC  with them. What a dream it was to be able to work with a brand you love so much and to celebrate something very special

check out the glove wall and killer views at OXO headquarters!

We’re so grateful that OXO and their incredible team, led by Bena and Veronica, for hosting our first NYC Bountiful  signing. Not only did they take care of the signing itself, but they were wonderful hosts to all the attendees.

And best of all, we were able to cook Bountiful recipes in their beautiful kitchen, including this favorite sriracha roasted cauliflower.

Todd & Diane cooked for the guests & Veronica assisted, she’s the  master at the OXO mandoline slicer.

What to make for a crowd of fifty people? Our popular sriracha roasted cauliflower was so easy to make for a large crowd and best of all, it involved very little dishes. All it took were a few roasting pans and before we could blink, we had roasted six heads of cauliflower, enough to feed half of Manhattan. Well, ok, we’re exaggerating. But still, these were that easy to make.

Here are some images from the evening with the wonderful OXO folks. We love these guys/gals and can’t thank them enough for supporting our book, our friends and the food community!

Hugs, love and huge thank you to OXO for hosting and to everyone who came. We love you all!

-diane and todd

Setting up…. we all want to live in this space….

the OXO kitchen and light are incredible

loved serving all Bountiful recipes in OXO bowls and even the food table had the best view in NYC

the OXO team working and planning….

oh, in case you missed it, here’s another view of NYC….

the rock-star OXO team…. thank you all…..

…..one last view of this incredible space!……

finale…. it was such a great evening. Thank to everyone who came, ate and shared stories.

Where to buy Bountiful online? Here’s also a list of some great independent bookstores in your area. Please support them! For most of the independent bookstores, our book is available to order online was well as at the store and many have signed copies available.

Amazon
Indiebound
Book Larder, Seattle
Book Soup and Vromans, Los Angeles
Kings English, Salt Lake City, Utah
Powells Books, Portland, Oregon
Barnes and Nobles

Yield: Serves 4

Total Time: 30 min

This recipe is from our cookbook, Bountiful. Since everyone's spice preference varies, make sure to adjust the amount of sriracha sauce to your desired level. It it over the top excellent with a homemade sriracha sauce, however it is still great with the regular store bought variety.

1/3 cup (80ml) olive oil1 teaspoon sesame oil1 tablespoon soy sauce1 tablespoon rice vinegar2 tablespoons Sriracha sauce, homemade or regular1 head cauliflower (about 2 pounds / 910g), cut into 3/4-inch (2-cm) floretschopped cilantro, for garnishPreheat the oven to 400°F. Lightly grease a sheet pan or line it with parchment paper.In a large bowl, combine the oil, sesame oil, soy sauce, vinegar, and sriracha sauce. Whisk well.Gently add the cauliflower to the bowl and coat with the marinade.Arrange the cauliflower on a baking sheet and roast for 10 minutes. Turn the cauliflower over and roast for another 10 minutes, or until tender.Garnish with the cilantro and serve.

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Roasted “Frosted” Cauliflower with Cheese

Over sixteen years ago, this was one of the very first cookbooks that we dived into for vegetable inspired recipes. And it way back then that we came across this recipe for frosted cauliflower that we make on a regular basis. This recipe is like a part of our family now. Is it odd to ordain a cauliflower recipe onto our family tree? It’s permanently there and we’ve been known to bring in some odd characters into our family unit. Take a look at our silly and crazy dogs and you’ll now how far from normal we are.

It’s during this time of year that our farmers markets are exploding- repeat, exploding & overloading- with cauliflower. Colorful heads of gorgeous cauliflower in many different varieties, shapes and sizes are flooding market stalls and it’s hard to not resist making this recipe every day of the week. These beautiful tuffs of florets are mesmerizing and we have the urge to buy these heads of cauliflower in every single color. If we had a fridge big enough, we totally would. It’s that easy to be hypnotized by their beauty.

This cheese frosted cauliflower is roasted to perfection in the oven and it’s always our go-to recipe. You should consider making a huge batch if you’re serving these at a party. Or even if you’re only cooking for one, don’t be surprised to find yourself eating these to the very last floret, with abandon.

Enjoy!

before…

 and after. Delicious.

Yield: Serves 2-4

Total Time: 20 min

Different mustards will give the recipe their own unique tang, so play around to find your favorite. The shallots are heavenly, but if you can't find them or they are too pricey, substitute sweet onions for the next best option. You will be rewarded by splurging on a good parmesan. Either a Grana Padano or Parmigiana-Reggiano will give the frosting a perfect salty, sweet, milky bite which a poor knock-off will not accomplish. There are great domestic equivalents as well as other similar cheeses coming from other countries, just chose wisely. And don't be skimpy on the fresh cracked black pepper. Delish!

1 small head (@ 1 1/2 pounds - 680g) Cauliflower, cut into 1/2" thick florets1/2 cup (120g) Mayonnaise2 teaspoons (10g) Whole Grain Mustard2 Tablespoons (20g) finely minced Shallots3/4 cup (75g) freshly shredded Parmesan Cheesefresh cracked Black Pepper, to tastedash Worcestershire SaucePreheat oven to 400°F. Line a sheet pan with parchment paper.Combine the mayonnaise, mustard, shallots, cheese, black pepper, and Worcestershire sauce in a medium bowl. Mix until well combined.Scoop and dip the cauliflower florets into the mixture, frosting the head of each with a good teaspoon or more of the mixture. Lay them onto the prepared sheet pan in a single layer (use a second lined sheet pan if necessary).Bake for about 15 minutes or until the frosting is golden brown on top and edges and the cauliflower is tender but still has a bite. Serve warm.

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Vegetarian Smashed Cauliflower and Roasted Asparagus Sandwich

Back in my restaurant days, for the longest time we had made our mark serving through two meals a day. Breakfast and lunch. 

It was perfect for a vegetarian place since so many dishes for those two meals can naturally be vegetarian and no one thinks twice. Poached eggs, oatmeal, salads, eggplant parmesan.  We’d have regular customers come for years and never realize it was a vegetarian place until they were craving a tuna sandwich and found out after asking that their beloved restaurant was a vegetarian place. 

Then one summer we decided to try adding a third service, dinner. Two meals we had down logistically to run lean and mean staffing and prep wise, but a third meal threw a huge wrench in the operations. But we all put our heads together, everyone pushed and worked hard to make everything come together. 

Even worse than the logistics was to create a unique vegetarian dinner menu that would be special enough to attract even non-veg heads to our humble but stylish establishment. Fortunately the owner’s mom was brilliant in the kitchen. She always had a hand in developing most of the amazing recipes we served, and for the dinner menu she came up with some beauties. 

Out of all the amazing dishes, there was one that was a hands down staff favorite. An open-face sandwich with cauliflower puree, asparagus, and a poached egg. This wasn’t a sandwich trying to convert a regular carnivore treat into a vegetarian substitution. It was a brilliant sandwich which happened to be vegetarian. 

So many things about the sandwich were great, but for most of us it was the cauliflower puree which sent it over the top. We could, and would, eat the cauliflower puree straight up or on some crostini. Cooked in milk with garlic until soft then pureed up. Oh so good.

You’d think the poached egg would have been the star, but so many times we would make it up for ourselves without the egg. Just the cauliflower puree balanced by the asparagus. Most of us had already been working 10-12 hours by dinner time and it was nice to have something a little less rich before going home and passing out. 

So that’s how we’ve re-created the sandwich now here at home, staff meal style. Toast up our favorite bread, a nice thick layer of the cauliflower, which we’ve smashed instead of pureed to give an added texture. Some roasted asparagus and finished off with the sweet refreshing slices of tomatoes. 

-Todd

Cooking Method: 

chop cauliflower

brown the garlic 

add cauliflower…

then add milk….

cook cauliflower in milk till soft 

hello asparagus

roasted asparagus 

voila! now assemble sandwich

now you can eat! and share. 

Yield: 6-8 Sandwiches

Total Time: 30 Minutes

Rosemary Olive Oil Bread, or your favorite bread choiceSmashed CauliflowerRoasted AsparagusTomatoes, sliced or cut into wedgesArugula1/4 c (60ml) Olive Oil1 1/2 T (22 ml) crushed Garlic (about 4-6 cloves)1 medium head (@ 2 lbs -910g) Cauliflower, roughly chopped2 c (475 ml) Milk1 t (5 ml) Sea Salt or Kosher Salt1 lb (455g) Asparagusa few sprigs fresh Thyme or Tarragon3 T (45ml) Olive Oil1/2 t (3g) Sea Salt or Kosher Saltfresh cracked Black PepperIn a large pot, heat olive oil on medium heat. Add garlic and cook until light golden, stirring very frequently.Add cauliflower and milk. Increase heat to bring to a simmer, then lower heat back to medium (should be a vigorous simmer without boiling over).Simmer until cauliflower is tender, about 15 minutes, stirring occasionally. Remove from heat.Mash cauliflower to break down the bigger chunks. Season with salt.

Preheat oven to 400º F (205º C).

Toss asparagus, thyme, and olive oil on a sheet pan. Season with sea salt and black pepper.Roast in oven for 10 minutes, toss the asparagus, then continue roasting for 10-15 minutes, or until lightly browned and tender.Toast bread.Spread a 1/4" layer of smashed cauliflower. Lay a few spears of asparagus. Add a couple slices of tomato and arugula. Cut in half and serve.

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