Chef Charles Wigley from Hearth 61 at Mountain Shadow Resorts shares a recipe using cauliflower and sweet corn.

INGREDIENTS

• 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

INSTRUCTIONS

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.

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