Roasted cauliflower with black lentils, coconut ‘brown butter,’ and capers
At Alder & Ash in downtown Seattle, executive chef Blake Lord-Witting rubs a head of cauliflower with olive oil and vadouvan spice blend, marks it on the grill and roasts it until tender.
He makes a purée of cauliflower cooked in coconut milk until tender, seasoning it with salt.
Separately, he simmers black lentils with mirepoix and more vadouvan spice.
For the coconut ‘brown butter,’ he cooks coconut milk slowly, for more than an hour, until the solids separate and turn brown. Then he adds capers, vadouvan, tarragon, parsley, mint, lemon juice, and salt.
He plates the purée on the center of the plate, spoons the lentils onto the center of the purée, tops it with the roasted cauliflower and finishes it with the coconut sauce. It’s garnished with mint and parsley.
Price: $25