Roasted Brassica Vegetables with Pine Nut Pudding

INGREDIENTS

4 oz Broccoli

4 oz Cauliflower

4 oz Romanesco*

4 oz Broccolini

4 oz Asparagus

4 tsp Olive Oil

3/4 tsp Salt

2 tsp Red Chili Flakes

4 oz Red Cabbage

4 each Red Bell Peppers

16 tsp Pine Nut Pudding

2.5 oz Pine Nuts, Toasted

3/4 Cup Water

1/4 tsp Salt

1 Tbsp Miso

1/2 tsp Black Pepper

INSTRUCTIONS

1. Preheat oven to 450⁰ F.

2. Cut broccoli, cauliflower, romanesco, broccolini and asparagus into similar, bit sized pieces. Keep your red bell peppers whole and add to the chopped vegetables. Toss them all with olive oil, salt and red chili flakes then place on a sheet pan and roast in the oven until vegetables are crispy (5-10 minutes).

3. Remove the roasted vegetables from the oven and allow to cool. Remove the roasted red bell peppers and set aside.

4. Shred the red cabbage and mix together with the cooled roasted vegetables.

5. Once the roasted red bell peppers have cooled slightly, remove the stems, and as many of the seeds as you can, then add to a blender and puree.

6. Using a fine mesh strainer (or cheesecloth), strain the blended red bell peppers. We are looking to utilize the strained liquid for this recipe. The remaining solids can be saved for another use (red pepper sauce, vegetable soup, red pepper vinaigrette, etc.).

7. To Make Pine Nut Pudding: place all ingredients into a bowl over a simmering double boiler. Cover the bowl and cook for 30 minutes.

8. After 30 minutes, transfer contents of the bowl to a blender and puree until smooth. Note, you may need to add more water to get fully smooth. Cool.

9. To Plate: spoon 2tsp of pine nut pudding onto each serving plate. Place it off center, then using the back of the spoon, spread it into a circle.

10. Arrange the roasted vegetables on top of the pine nut pudding.

11. Finish with a drizzle of the roasted red bell pepper liquid.

NOTES:

Brassica vegetables, also known as cruciferous vegetables, are part of the mustard family, and include turnips, rutabaga, radish, wasabi, horseradish, kholrabi, kale, cabbage, bok choy, collard greens, watercress, arugula, mustard greens, cauliflower, broccoli and brussel sprouts.

* Romanesco, also known as broccoflower or Roman cauliflower, is a unique vegetable resembling a hybrid of broccoli and cauliflower. This bright green vegetable has a firm texture, with a mild and nutty, somewhat sweet flavor that is great for roasting.