Roasted Cauliflower, Smoked Cherry Chile Cashew Cheese Basil-Mung Bean Crepe

Recipe courtesy Colin Patterson, 2010
TOTAL TIME: 36 hr 50 min
Prep: 30 min
Inactive Prep: 36 hr
Cook: 20 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

ROASTED CAULIFLOWER:
  • 1 head cauliflower
  • Olive oil, to coat
  • Salt
    CASHEW CHEESE:
    • 2 cups raw cashews
    • Juice of 1/2 lemon
    • Filtered water, as needed
    • 6 smoked cherry chiles, seeded and toasted
    • Salt
      BASIL MUNG BEAN CREPES:
      • 2 cups basil leaves
      • 1 cup shelled mung beans, soaked in filtered water overnight
      • 1 cup rice flour
      • 1/2 teaspoon turmeric
      • Sea salt
      • 1/2 cup coconut milk
      • 1/2 cup water
        PORCINI MUSHROOM LEMON THYME DEMI GLAZE:
        • 2 tablespoons grapeseed oil, for sauteing
        • 1/2 onion, diced
        • 2 cloves garlic, sliced
        • 12 sprigs fresh thyme
        • 1 cup dried porcinis
        • 3 cups filtered water
        • 1 cup fresh porcinis, diced
        • Salt
          SAUTEED LACINATO KALE:
          • 1 tablespoon grapeseed oil, for sauteing
          • 3 bunches lacinato kale, stripped off the stock
            FOR PLATING:
            • 1/2 teaspoon grapeseed oil per crepe, for nonstick pan
            • 1 pint heirloom cherry tomatoes, cut in quarters and halves
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            Directions

            For the roasted cauliflower:
            Preheat the oven to 350 degrees F.

            Cut the cauliflower into florets and toss in olive oil and salt. Bake in a roasting pan until lightly brown on top and al-dente, about 20 to 25 minutes. Dice into smaller pieces.

            For the cashew cheese:

            In a blender with a plunger attachment add the cashews, lemon juice and enough filtered water to just cover the nuts. Puree until completely smooth. Place into a glass container, cover with plastic wrap and leave at room temperature for 1 to 3 days to ferment. Cook's Note: The longer it sits, the tangier it gets.....up to a point.

            Once the cheese is where you want it, grind the chiles in a spice grinder and mix thoroughly, then salt, to taste.

            For the basil mung bean crepes:

            In a blender add the basil, drained mung beans, flour, turmeric, 2 teaspoons sea salt, coconut milk, and water. Puree until smooth and press through a chinois (the batter should be slightly thinner than pancake batter, adjust accordinglymore flour or water.

            For the porcini mushroom-lemon thyme demi glaze:

            In a saucepan heat 1 tablespoon grapeseed oil, then add onions and saute until lightly caramelized, add the garlic, thyme, dried porcinis, and the water. Bring to a simmer and reduce by half. Place into a blender, puree, and send through the chinois.

            To finish:

            Saute the fresh porcinis in 1 tablespoon grapeseed oil 3 minutes, add the broth, reduce to desired consistency and season with salt, to taste.

            For the sauteed lacinato kale:

            In saucepan, heat a 1 tablespoon grapeseed oil and saute the greens for about 2 minutes, moving continuously. Add 1/2 cup water and cover until tender, about 6 minutes.

            For the crepe assembly:

            In a 4-inch nonstick lightly oiled pan, add enough batter to lightly cover the bottom. Flip the crepe when you see the edges slightly browning and the center is cooked. Continue on the other side until finished, maybe another 1 to 2 minutes. Add the cheese, roasted cauliflower, and roll the crepe into a cylinder.

            To plate:

            Place the sauteed greens in the center of the plate and place the crepe on a bed of greens. Ladle the sauce over the crepe and finish with the heirloom tomatoes.

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