Spice-Roasted Cauliflower Steak, Succotash & Eggplant Avocado Puree / CHEF MARCUS SAMUELSSON (S3/Ep.06)
Spice-Roasted Cauliflower Steak, Succotash & Eggplant Avocado Puree / CHEF MARCUS SAMUELSSON (S3/Ep.06)Description
One of Harlem’s finest, Marcus Samuelsson, creates a dish with cauliflower, eggplant and avocado that you’re gonna love. Even if you’re a meat eater, we promise you don’t want to miss this one.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
Makes 4 servings
INGREDIENTS
For the Cauliflower Steaks:
1 large cauliflower head
1 tbsp cumin
1 tbsp smoked paprika
2 tbsp olive oil
1 tbsp miso
1 tbsp honey
Salt & Pepper
For the Eggplant Avocado Puree:
1 small to medium eggplant
1 ripe avocado
2 tbsp olive oil
¼ cup Greek yogurt
½ tsp cumin
½ tsp smoked paprika
½ lemon, juiced
Salt & Pepper
For the Succotash:
2 tbsp olive oil
2 garlic cloves, minced
1 medium yellow onion, diced
1 zucchini, diced
3 ears of corn, kernels removed
1 cup of sweet peas, fresh or frozen
1 cup of cherry tomatoes, cut in half
2 scallions, whites and light green parts chopped
1 tbsp white wine vinegar
Various fresh herbs (Tarragon, Parsley, Basil, etc. - whatever you might have laying around)
Salt & Pepper
EQUIPMENT ESSENTIALS
Large bowl
Baking Sheet
Blender or large bowl and fork/potato master
Sauté pan
Wooden spoon or spatula
For recipe instructions, visit www.CookTracks.com.
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