Charred Cauliflower with Meyer Lemon, Golden Beets n’ Greens, Pickled Coriander Seeds & Sweet Yogurt

by Chef/Farmer Stacey Givens of Side Yard Farm & Kitchen 

Ingredients:

• 1 head Cauliflower, cut into florets

• 2 Meyer Lemons, 1 thinly sliced and juice from 1 lemon (reserve zest)

• 2 Golden Beets, roasted and thinly sliced

• Pea Shoots or Beet tops

• ¼ c Fresh Coriander Seeds

• 1 cup White White Vinegar

• ½ c Water

• 2 T Sugar

• ¼ t Salt

• 1 cup Whole Fat Yogurt

• 4 T Extra virgin olive oil

• Salt & Pepper to taste

Directions

For the Cauliflower & Beets:

Preheat oven to 450 degrees and place a sheet tray in the oven to get hot. In a bowl, place your cauliflower florets and add olive oil, salt & pepper. Toss to coat cauliflower. Pull hot sheet tray out of the oven and spread cauliflower evenly on sheet tray. Roast for 8-10 minutes until caramelized. Squeeze some lemon juice over the cauliflower. Set aside. Roast some beets, peel and thinly slice them. Set aside.

For the Pickled Coriander Seeds:

In a sauce pot, boil your water, vinegar, 1 T sugar and ¼ t salt until dissolved. Turn off burner and pour hot pickling brine over the fresh coriander seeds and set aside. Fresh coriander seeds come from a cilantro plant that has gone to seed. When your cilantro plant bolts, don’t pull it! Enjoy it and get creative with it. The flowers are also delicious and edible too. Pickled coriander seeds will stay good for several months in your fridge. The brine also makes a lovely dressing or add it to a cocktail. We are all about whole plant cooking on the farm.

For the Sweet Yogurt:

In a small bowl, add yogurt, lemon zest, lemon juice and 1 T sugar. Stir and set aside.

For the Charred Lemon:

Thinly slice lemon. Get a cast iron pan extremely hot. Place lemon slices in pan and turn over once charred. Remove from heat and rustically tear into pieces.

To Bring it all together:

On the bottom of the plate, spread your yogurt sauce. In a bowl toss together your cauliflower, beets, seeds, greens and a bit of the pickling liquid from the seeds and toss. Place on plate over yogurt sauce. Garnish with crispy charred lemon slices.

Directions: Shave Brussels sprouts on a mandolin (be careful!) or in a food processor fitted with a slicing blade. Thinly slice the pears and then cut into matchsticks. Combine salad ingredients together and toss gently. If added warm, the lentils can wilt the Brussels sprouts but a little residual heat helps absorb the dressing.

Whisk the dressing ingredients together or shake them in a jar. Dress the salad and enjoy!

Optional: finish with shaved or grated Parmesan or Pecorino Romano + crispy fried shallots.