STUDIO CITY ( — October is Vegetarian Awareness Month!

Chef CJ Jacobson of Girasol Restaurant visited the KCAL9 studios Monday to show viewers some veggie dishes that can easily be made at home.

Tamai Farms Pan Roasted Cauliflower,Lentils, Almond Cauliflower Puree, Mandarin and Grilled Oyster Mushroom

1 Head cauliflower cut into 2-3” florets split in two portions
½ cup Raw Skinless Almonds
1 cup French Lentils
3 cups Mushroom Stock or water
2 Mandarin Orange (segmented)
1 LB Oyster Mushrooms
4 T Parsley leaves
Olive Oil
Lemon to taste

Place a cast iron or heavy bottomed sauté pan on high heat. Add a few tablespoons of olive oil. Once the olive oil is shimmering, add half of the cauliflower. Season with salt. Turn the cauliflower once a side reaches a golden brown to keep a uniform caramelization. Remove the cauliflower from the pan and chill, and reserve for plating.

Place almonds and the other half of cauliflower in a pot and add enough water to just cover the cauliflower. Cook for 40 minutes on medium heat and then transfer the almonds and cauliflower to a blender. Process the mixture and a pinch of lemon on high. Slowly drizzle in 1 tablespoon of olive oil. Season with salt to taste and keep warm.

Toss the oyster mushrooms in olive oil and season with salt and pepper. Grill the oyster mushrooms until crispy and charred. Reserve.

Place the lentils and mushroom stock in pot and cook on a simmer until tender. Season with salt, olive oil and bit of lemon. Reserve.

To serve:
Rewarm the lentils in a small sauté pan or pot. Check seasoning. Place the mushrooms and cauliflower on a pan and reheat in a 350 degree oven for ten minutes. While everything is reheating place the mandarins and parsley in a small mixing bowl. Season the mixture with salt, lemon and olive oil.
To plate, spoon the cauliflower puree on to a plate and spread out in a large circle. Next add the lentils. Arrange the cauliflower florets and mushrooms next and garnish with the mandarin mixture.


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