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Dijon Roasted Cauliflower, Grilled Romaine Salad with Lemon-garlic Vinaigrette and Tom’s Bar Burger


Courtesy of: Chef Jim Gallen from Tom’s Tavern

Dijon Roasted Cauliflower 

•    1 head cauliflower 
•    1 cup olive oil
•    ½ cup Dijon mustard 
•    White wine (preferably Sauvignon Blanc to achieve the right texture)
•    Salt and pepper to taste

Clean and cut cauliflower into bite size florets. Combine olive oil, Dijon mustard, splash of white wine and salt and pepper and whisk together. Place cut cauliflower in a grill pan to roast on grill (about 20 minutes or until tender). Place cooked cauliflower on plate and drizzle with Dijon dressing.

Grilled Romaine Salad with lemon-garlic vinaigrette 

•    1 head of romaine 
•    ¼ cup croutons 
•    ½ avocado 
•    ½ cup shaved parmesan 
•    1 bulb of garlic (chopped)
•    Juice of 2 lemons
•    3 cups of olive oil
•    2 cups micro-grated parmesan 

Combine chopped garlic, juice of 2 lemons, olive oil and parmesan to a bowl. Wisk ingredients together until thoroughly combined. 
Clean lettuce and let dry. Drizzle lettuce with olive oil and place on hot grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon-garlic vinaigrette and add sliced avocado, shaved parmesan and croutons to serve. 

Tom’s Bar Burger 

•    8 oz. hamburger patty
•    Brioche bun
•    3 slices of white onion (caramelized)
•    2 slices of bacon (cooked)
•    1 slice of white cheddar cheese

Heat grill and cook hamburger patty to your preference, flipping once. Toast brioche bun directly on the grill. Build burger with caramelized onions, bacon and white cheddar cheese. Recipe makes one burger. 

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