Chef Charles Wigley from Hearth 61 at Mountain Shadow Resorts shares a recipe using cauliflower and sweet corn.
• 2 tablespoons of butter
• 1/2 cup of fresh breadcrumbs
• 1/3 cup of Parmigiano-Reggiano, finely grated
• 2 tablespoons of parsley roughly chopped. (reserve a few whole leaves for garnish)
• 1/4 cup of pine nuts, toasted and roughly chopped
• 2 tablespoons of olive oil
• 1 small red onion, small dice
• 1 head of cauliflower, cored and cut into florets
• 1-1/4 cup of sweet corn (about 2 large ears)
• 1 red bell pepper, small dice
• 3/4 pound of green beans, trimmed, blanched and cut crosswise into 1/4” pieces
• 1 tablespoon of dijon mustard dissolved in 1/4 cup of water
• To taste kosher salt and freshly ground black pepper
Melt the butter in a large sauté pan over medium heat.
Add the breadcrumbs and cook slowly until lightly browned, stirring constantly with a wooden spoon.
Transfer the browned crumbs to a mixing bowl and allow to cool.
Stir in the parmesan, parsley and pine nuts; set aside.
Wipe out the sauté pan; add the olive oil and onion and sauté until softened (about 3 minutes).
In the meantime, working in batches, pulse the cauliflower in a food processor until you arrive at a rice-like consistency. Set aside.
Add corn, bell pepper, cauliflower, and green beans to the sauté pan, cook 5 minutes or so until vegetables are tender.
Stir in the mustard and season to taste with a little salt and pepper.
Transfer to a serving bowl and top with the parmesan crust and the reserved parsley leaves.