Melting Pot

The kitchen has truly come to be the place where all cultures meet. Mostly, it's peaceful.

I often talk of keeping things pure, upholding tradition. I believe in that with my heart. But when I want to be creative? All cultural barriers go down, and every ingredient is fair game for my dinner.

Like tonight. I saw a recipe for roasted Romanesco cauliflower on a vegan site and it got me started pulling out the ingredients. Cauliflower is trendy right now, and with good reason. It is a wonderful vehicle for all kinds of interesting flavors. And it is healthful, too.

Bring on the citrus flavor! Preserved lemons: Morocco. Macadamia nut oil with lemon myrtle: Australia. (Thanks, John at He Needs Food!)

A little meat, for good measure. Pancetta: Italy. (Definitely NOT vegan.)

Some alcohol for depth. Vermouth: France.

Spices for zing. Pimentón: Spain. Aleppo pepper: Syria. Black pepper: India.

Tonight, I was all over the map - or globe, as it were.

~ David

Roasted Romanesco Cauliflower

2 medium heads Romanesco cauliflower (glad you had these, Larry’s Veggies!)
1 cup dry vermouth

6 tablespoons extra virgin olive oil

2 tablespoons macadamia nut oil with lemon myrtle

1 large shallot, chopped

2 large leeks, washed and chopped

1/2 cup lemon juice

1/2 preserved Moroccan lemon, peel only

2 teaspoons smoked paprika

1 teaspoon Aleppo pepper

1/2 teaspoon salt

1/2 teaspoon pepper
2 ounces pancetta

grated Parmigiano-Reggiano

Preheat oven to 400°F. Trim stem, if necessary, so that the cauliflowers sit evenly. Place them in a large pot that has a lid. Carve an X a third of the way down into the top of each cauliflower. Pour the vermouth over top of the cauliflowers, gently prying open the place when you cut the X so that the vermouth seeps down.

In a small bowl, combine olive oil and macadamia nut oil with diced shallot, chopped leeks, lemon juice, spices, salt and pepper. Pour over the cauliflower, again prying open the X to let the flavors in.

Bake for 40 minutes, then remove the lid, sprinkle with pancetta, and cook for another 10-15 minutes. Remove from the oven and serve with a grating of Parmigiano-Reggiano. It may be served hot or at room temperature.

Serves 4.