Caulilini Tonnato
Servings
1 8-oz. serving
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Ingredients
- 8 oz. Cauliflower Caulilini
- 1 tsp. Gordon Choice Canola/Extra Virgin Olive Oil Blend
- Ā½ oz. Parmesan Cheese, grated
- to taste Coarse Kosher Salt
- to taste Trade East Ground Black Pepper
- 2 oz. Recipe: Tonnato Dressing
- 1 oz. Recipe: Giardiniera Relish
- ā oz. Bonito Flakes
- Ā¼ tsp. Markon Italian Flat-Leaf Parsley
Recipe Preparation
1.Ā Preheat your convection oven to 400Ā°F.
2.Ā Place the caulilini in a hotel pan lined with damp paper towels. Peel back and trim the caulilini leaves from the stems and save for garnish. Additionally, save the caulilini crumbles in the bag/packaging and fry in a fine mesh strainer for garnish, if desired.
3.Ā In a stainless steel bowl, toss the caulilini with the oil and Parmesan cheese. Season with salt and pepper.
4.Ā Place the caulilini on a half sheet tray lined with parchment paper.
5.Ā Roast in the oven for 10 minutes or until the stems are softened and the color is golden.
6.Ā To serve, place 1 oz. of the tonnato dressing on a plate using a squeeze bottle.
7.Ā Nest the caulilini on top of the tonnato sauce.
8.Ā Drizzle the remaining 1 oz. of the tonnato sauce over the caulilini.
9.Ā Garnish with dollops of the giardiniera relish, bonito flakes and parsley.
10.Ā Serve immediately.
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