Roast Cabbage and Cauliflower Sweet Potato Puree Recipe

• 2 cups of cut up Cauliflower (about half of a head – you can use stem)
• 2 cups cut Sweet Potato (skin on)
• 1 TBS chopped Ginger
• 1 TBS chopped Garlic
• Salt and fresh ground pepper

Put the cauliflower, sweet potatoes, ginger and garlic in a saucepan. Add cold water until it just covers vegetables, Season lightly with salt and fresh ground pepper and bring water to a boil. You can reduce heat slightly so water maintains a manageable boil.

When vegetables are soft remove from heat and strain saving liquid. Place veggies in a blender or food processor and add a little cooking liquid and begin pureeing. Add water as needed to create a puree similar to a lumpy mashed potato (or to desired consistency). Taste and finish seasoning with salt and white pepper and put aside.

Roast Cabbage
• 1 head of Cabbage
• Olive oil

Seasoning Blend
• 1 TBS garlic powder
• 1 TBS onion powder
• 1 TBS ground ginger
• ½ TBS ground coriander
• ½ TBS ground cumin
• 1 tsp fresh ground pepper
• 1 tsp kosher salt

Quarter or even cut cabbage into six or eight wedges depending on size of cabbage and what size portions you want to serve. Drizzle cabbage with olive oil and sprinkle with seasoning blend. Rub seasoning on cabbage and cover completely. Place cabbage wedges on a parchment paper covered sheet pan and place in a preheated 350 degree oven and roast until soft (if you pierce with a steak knife it should go through easily with a little push). When finished cabbage should be tender but still retain its shape. Remove from oven and get ready to finish dish.

Farmhouse Herb Box Chimichurri
• ½ cup thyme, finely chopped
• ¼ cup sage, finely chopped
• 1 Tbs rosemary, finely chopped
• 4 cloves garlic, minced
• 1 shallot, minced
• 1 jalapeno, no seeds and minced
• ½ cup red wine vinegar
• ¾ cup extra virgin olive oil
• 1 tsp salt

Place everything in a bowl and mix together thoroughly – mixing in a food processor of some type will insure herbs are well blended.

Pickled Red Onion
• 1 cups red wine vinegar
• 2 TBS cup water
• 1 tsp kosher salt
• 1 red onion cut into strips

Slice onion and put it into a non reactive container – plastic is good. In a small saucepan mix vinegar, water and salt together, bring to a boil and dissolve salt. Pour over red onion and let sit to cool. Cover and place in refrigerator.

To Plate:
Make sure cauliflower puree is hot and place on bottom of platter, not too thick, just enough to form a thick sauce/base for the warm cabbage wedges. Spoon chimichurri over the cabbage and garnish with micro greens and pickled red onions