Anytime Cauliflower Rissole
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Credit: Reprinted with permission from National Geographic ©2020
National Culinary Review, March/April 2022
From the Chef
“The ascension of cauliflower as an alternative to potatoes has been impressive. Chef Perko’s rissole recipe doesn’t mash cauliflower, rice it or turn it into a pizza crust. Instead, he showcases centuries-old aromatic and enticing spices, chewy toasted walnuts and umami from reduced tomato in an amazing dish that is great warm or cold.”
1 tablespoon garam masala
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon ground turmeric
Pinch of cayenne pepper
2 tablespoons extra-virgin olive oil
1 head cauliflower (about 2 pounds), trimmed, cut into small florets
¼ teaspoon kosher salt
1½ cups vegetable broth
3 tablespoons tomato paste
1 tablespoon almond butter
½ cup (about 2 ounces) walnuts, toasted, coarsely ground
1. In a small bowl, combine the first five ingredients and set aside.
2. In a large skillet over medium heat, swirl the oil to cover the bottom, then add the cauliflower and toss. Sprinkle with salt and mix well. Continue to toss and stir frequently until the cauliflower florets become golden brown and crisp-tender, 15 to 18 minutes. Transfer the cauliflower to a medium bowl and set aside.
3. To the hot skillet, add the reserved spices, stir until lightly toasted, about 5 seconds, then quickly add the vegetable broth and whisk to blend. Add the tomato paste and whisk until incorporated and smooth. Add the almond butter and whisk until smooth. Return the cauliflower to the skillet and toss until all the florets are well coated. Add the walnuts and toss to coat.
4. Allow the cauliflower mixture to cool 10 minutes, then transfer to a bowl and serve.
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