Roasted Cauliflower with Honey-Carrot Purée, Wild Rice Pilaf, Asparagus, and Honey Blistered Grapes

YIELD: Makes 4 servings

INGREDIENTS

For Carrot-Honey Purée:

2 cups

-

carrots

,

chopped

1 cup

-

heavy cream

1 T

-

honey

1 tsp.

-

butter

salt

,

to taste

For Wild Rice:

1 (6-oz.) box

-

wild rice

,

discard seasoning packet

For Chimichurri:

1 clove

-

garlic

,

chopped

1 1/2 T

-

red wine vinegar

1/8 tsp.

-

red chili pepper flakes

1/8 cup

-

red onions

,

chopped

1/2 T

-

Sriracha sauce

1/4 tsp.

-

salt

1/4 cup

-

parsley

,

rough chopped

1/4 cup

-

cilantro

,

rough chopped

1/4 cup

-

olive oil

For Roasted Cauliflower:

2 cups

-

bite-size cauliflower florets

2 T

-

olive oil

1/2 tsp.

-

salt

1/2 tsp.

-

pepper

For Roasted Asparagus:

2 cups

-

bite-size asparagus

,

discard 1-inch fibrous bottom

1 T

-

olive oil

1/4 tsp.

-

salt

1/4 tsp.

-

pepper

For Blistered Honey Grapes:

1/4 cup

-

red seedless grapes

1 tsp.

-

honey

micro watercress and micro coriander blooms

,

for garnish (optional)

DIRECTIONS

For Carrot Purée:

Cook carrots, cream, honey and butter in medium-size pot over medium heat, stirring frequently, 8-10 minutes until carrots are tender and cream is thick and smooth.

Place mixture in blender and purée until smooth.

Season to taste. Set aside; keep warm.

For Wild Rice:

Bring 2 1/4 cups water in a large pot to a boil.

Add rice without spice packet, return to boil.

Reduce heat to medium-low, cover pot and simmer for 20-22 minutes, until water is absorbed and rice is tender. Set aside; keep warm.

For Chimichurri:

Place garlic, red wine vinegar, red pepper flakes, red onions, Sriracha sauce, and salt in a blender; purée until smooth.

Add parsley and cilantro, blend until combined; mixture will be chunky, do not purée until smooth.

Transfer mixture to a small bowl, whisk in olive oil until fully combined. Set aside.

For Roasted Cauliflower:

Preheat oven to 350°F.

Toss cauliflower bites in oil, salt and pepper.

Bake for 12-15 minutes or until tender. Set aside; keep warm.

For Roasted Asparagus:

Preheat oven to 350°F.

Toss asparagus bites in oil, salt and pepper.

Bake for 7-9 minutes or until tender. Set aside; keep warm.

For Honey Blistered Grapes:

Cut grapes in half lengthwise; place flat side down on a sheet tray.

Using a kitchen torch, char the round side of the grapes.

Transfer grapes to a small bowl and drizzle with honey. Set aside.

For Assembly:

In assembly-line fashion, start with 4 large salad plates.

Scoop carrot purée towards the side of each plate and push with spoon to create a line across the plate.

Spoon wild rice across the top of the carrot purée.

Drizzle wild rice with the chimichurri sauce.

Place roasted cauliflower and asparagus on top.

Sprinkle blistered grapes on top of the roasted vegetables.

If desired, garnish with micro watercress and micro coriander blooms.

Serve warm, if plating immediately. If preferred to serve chilled, can be made several hours in advance and kept refrigerated until service.