Added by: Boxcar Restaurant and Bar
Take one-half of a cauliflower head and break it off into half dollar size pieces. Place them in a pot and fill just above the florets. Add a pinch of salt and simmer until tender. Once tender strain the florets and save the liquid. Place the cooked cauliflower in a blender and process until completely smooth. Add the saved liquid if the blender is not able to process through the florets. Once blended, add salt to taste and a tablespoon of butter.
Black garlic is fermented garlic that gives a wonderful earthy flavor and adds a lot of depth to the dish. I puree the garlic just by adding water in a blender. Here is a link that might help find the product.
For the roasted cauliflower, I turn the oven up to 500 degrees and take half loaf a head of cauliflower and break it up into florets. Once portioned, I oil and season it with salt and black pepper and place it on a sheet tray. Roast the cauliflower once it is fork tender and has a good roasted color to it. You can always add butter for better color (and flavor!) Remove from the oven and add lemon zest, parsley, chives, and marjoram.
Gremolata (bread crumb mix):
I use the day old bread and toast it off and then use a robocoux (food processor) to mix it into breadcrumbs, the finer the better. Panko is a fine substitute if you don't have the means or the time. In a sautés pan, I add extra virgin olive oil and the breadcrumbs to cook them on low to make them a perfect golden brown color. Place the breadcrumbs into a bowl and let them cool off. While they are cooling I add a fair amount of chopped chives, parsley, marjoram and lemon zest.
For the assembly, place the cauliflower puree in a bowl and add a dollop of the black garlic puree. Place the roster cauliflower mix on top and then finish off with the gremolata mix.