Cauliflower is probably the vegetable that has suffered the most from terrible cooking. Too often boiled to a flavourless mush, it’s hardly surprising that it gets a bad rap. But when seasoned and pan-roasted or seared, with crispy gold corners and hint of char, it is simply amazing – sweet, nutty, meaty and deeply satisfying.
This rustic dish of seared cauliflower is served with a flavourful and crunchy “pangrattato“, a classic Southern Italian pasta topping of breadcrumbs cooked with garlic, olive oil and something salty like anchovies or pancetta. I’ll be doing one with bacon (and one without), along with an al dente campanelle pasta cooked in wine & stock, and finished with fresh basil, parmesan and some fresh lemon.
The pasta will be served with spring salad of fresh greens grown right in Toronto by tonight’s guests speaker’s company, Fresh City Farms, along with shaved Ontario asparagus, carrots and beets.
#vegan and #GF options available
7pm: TABLE TALK: Ran Goel
Ran Goel, founder and CEO of Fresh City Farms, talks about the present and future or urban farming in Toronto.
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.