Roasted cauliflower with garlic aioli on organic spinach puree from Bistro 45 in Pasadena.

Garlic Aioli 

1 egg yolk, organic

1 tsp mustard, dijon

2 cloves garlic, minced (roasting the garlic is optional)

about 1 cup extra virgin olive oil

salt & pepper to taste

fresh lemon juice to taste

pinch cayenne pepper (optional)

Roasted Cauliflower

2 heads cauliflower (preferably different colors)

extra virgin olive oil as needed

salt and pepper to taste

Spinach Puree

about 8 oz. baby spinach

salt and pepper to taste

Start by making the garlic aioli.

Add the egg yolk, mustard and garlic into a mixing bowl. Uusing a whisk, beat these three ingredients together until it is at “ribbon stage” or has a thick consistency.

Continue to whisk this while drizzling slowly the oil into the mixture until it is thick and has a mayonnaise consistency.

Season to your taste with salt, pepper and lemon juice.

Set aside.

Roast the cauliflowers.

Preheat the oven to 450 degrees.

Remove the green leaves from the cauliflowers.

Cut each cauliflower head in half, then into bite-size florets, including the stalks.

Place this in a roasting pan.

Drizzle with olive oil and season with salt & pepper.

Roast until golden brown in color, about 15 to 20 minutes.

Set aside.

Make the spinach puree.

Boil about 4 cups of water.

Place the spinach in a big strainer and pour the boiling water over it.

Drain this and transfer in a blender to puree.

Season this to taste with salt and black pepper.

Plating.

Apply a thin layer of spinach puree on the plate like a nice painting.

In a mixing bowl, add the roasted cauliflowers and coat this with the garlic aioli.

Plate this nicely on the spinach puree.

You may garnish the dish with your favorite herbs.

Serves 4-6.

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