Sous Chef Series | Bradley Herron

Make his garlicky cauliflower side dish tonight

"I started making vinegar because I can't stand to waste anything," says Bradley Herron, chef de cuisine at Michael's Genuine in Miami. "I love taking trash and making money out of it." For Sous Chef Series, Herron made a pan-roasted cauliflower dish that gets an extra layer of flavor from a garlic-red wine vinegar sauce. It's a simple preparation that relies on little more than a superhot pan.

Though he spends upwards of 85 hours a week at the restaurant, has a six-week-old son, Dominic, and a dog, a big boxer named Gordon, Herron still makes time to cook at home. "I roast chicken once a week," he says. Take inspiration from him, beginning with this speedy side dish.

Recipe adapted from Bradley Herron, Michael's Genuine, Miami, FL

Spicy Caramelized Cauliflower With Raisins
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Make a spicy cauliflower dish from Bradley Herron.
Servings
2
hearty servings (with leftovers)
Ingredients
  • Raisins, ¼ cup
  • Rosemary, ¼ small sprig
  • Water, 1 tablespoon
  • Extra-virgin olive oil, ⅓ cup plus 2 tablespoons, divided
  • Cauliflower, 1 medium head (cut into florets)
  • Kosher salt, 1 tablespoon
  • Black pepper (ground)
  • Garlic cloves, 3 (thinly sliced)
  • Red pepper flakes, ½ teaspoon
  • Red wine vinegar or sherry vinegar, ¼ cup
  • Flat-leaf parsley, 2 roughly chopped tablespoons
Directions
  1. Preheat the oven to 300°. In a small oven-safe ramekin (or bowl), place the Raisins Rosemary Water ⅓ cup olive oil Cover with aluminum foil and bake until the raisins are plump, about 30 minutes. Remove from the oven, set aside to cool and then drain (save the infused olive oil to use another time).
  2. Set the skillet over high heat until it starts to smoke, 3 to 4 minutes. Once hot and smoking, add 2 tablespoons olive oil Cauliflower florets Kosher salt Freshly ground black pepper Shake the pan once and then let the cauliflower cook until browned, about 15 minutes, stirring with the wooden spoon every 5 minutes. Stir in the Sliced garlic Cook until fragrant and the edges start to brown, about 30 seconds. Add the Red pepper flakes Drained raisins Toss once and then add the Vinegar 3. Turn off the heat and turn the cauliflower out onto a serving dish. Sprinkle with the Chopped parsley Serve.
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