Page 12 - Boca Club News - July '19

Page 12, Boca Club News
Food & Entertaining

Signature Recipe from Broken Sound’s Executive Chef

Joe Longo: Roasted Cauliflower Tacos with Summer Salsa

Here is a healthy, vegetarian, light Serves 6 at least 20 minutes before serving.
version of the most popular of all Ingredients: Crank your oven to 400°F. Grab a
Mexican dishes—a perfect choice for 1 head cauliflower (about 1 pound) rimmed baking sheet.
lunch, dinner, or to enjoy poolside on ¾ cup beer Chop the cauliflower into small
these hot summer days, right from Chef ¼ cup vegetable broth florets no bigger than a quarter. In a
Longo’s personal recipe collection. It’s 1 tablespoon lime juice saucepan, warm the beer, broth, lime
further proof that Chef Longo’s culinary 1½ teaspoons soy sauce or tamari juice, tamari, hot sauce, and garlic over
skills extend well beyond his already 1½ tablespoons of your go-to chipotle hot sauce medium heat. Add the cauliflower and
deserved reputation for expertise in seafood, Italian cuisine 1 to 2 cloves garlic, sliced simmer for about 1½ minutes. Drain. Photo by Jon Ricco
and American Fusion. Chef Longo’s recipes are presented in 1½ teaspoons chili powder Toss the spices, salt, and olive oil
his series of columns here with the cooperation of Clubhouse 1 teaspoon smoked paprika together in a large bowl. Add the cauliflower and onion and
Manager Ed Cichielo; Director of Catering Lorant Botha and, ¼ teaspoon ground cumin stir ‘til coated. Place it on the baking sheet and bake until
in some cases, Pastry Chef Christophe Joly. ¼ teaspoon garlic powder browned, stirring half way, about 20 minutes.
Pinch of salt To make the tacos, warm the tortillas in the oven or
1 tablespoon olive oil microwave for a hot minute and then pile them high with
½ yellow onion, chopped the cauliflower filling, slices of avocado, some of the slaw,
6 corn tortillas and top with plenty of salsa.
1 avocado, sliced
Taco Slaw
Ingredients for the Salsa:
1 pound tomatoes, chopped
(about 2 cups)
Lorant Botha Ed Cichielo Christophe Joly ½ white onion, chopped (about
½ cup)
2 to 3 cloves garlic
1 jalapeño, diced
2 tablespoons lime juice
1 tablespoon orange juice
¼ cup chopped cilantro
½ teaspoon salt
Directions:
Make the Salsa: Mix
everything together in a bowl
and leave it chunky, or throw
everything in a food processor
and run until you get the
consistency you prefer. Chill