Roasted Cauliflower, Kimchi, Yogurt, and Quinoa

Adapted by
June 2013
Yield: 12 servings


4 large heads savoy cabbage, thinly sliced
2 tablespoons anchovy paste
1 cayenne pepper
6 bunches scallions, tops only
12 oysters, shucked
2 tablespoons salt
1 gallon milk
4 tablespoons yogurt
½ cup Peruvian quinoa
2 cups water
Roasted Cauliflower
¼ cup butter
2 sprigs thyme
4 heads cauliflower, cut into florets
To Assemble and Serve
Torn mint


For the Kimchi:
In a large mixing bowl combine cabbage, anchovy paste, cayenne, scallion tops, oysters, and a liberal amount of salt. Transfer to a non-reactive container, place plastic wrap directly onto cabbage and set a weight on top. Place in a cool room for 2 weeks to ferment, maintaining a weight on top of the cabbage to keep it submerged under released liquid.

For the Yogurt:
In a large pot, heat milk to 180°F and hold for 30 minutes. Cool milk to 110°F and stir in yogurt. Pour the milk into mason jars and tightly seal lids. Place in a dehydrator at 110°F for 7 hours. Remove from dehydrator and chill in refrigerator.

For the Quinoa:
Preheat oven to 200°F. Combine quinoa and water in a large pot and bring to a boil. Reduce heat to low, cover, and simmer 20 mintues. Turn off heat and rest 5 minutes. Spread cooked quinoa on a sheet tray lined with a silicone baking mat and toast in oven until dry and crunchy.

For the Roasted Cauliflower:
Preheat oven to 425°F. In a small saucepot, combine butter and thyme and heat on medium to melt butter. In a large bowl, toss cauliflower with melted butter and thyme. Transfer to a hotel pan and roast until tender and just beginning to brown.

To Assemble and Serve:
In a bowl, toss together Roasted Cauliflower, Kimchi, and mint. Spoon Yogurt into the bottom of a small bowl. Mound the Roasted Cauliflower and Kimchi on top and sprinkle with Quinoa.