Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cauliflower & Finish
Kohlrabi Salad
Optional Garnish & Pantry
Method
Cauliflower & Finish
Prepare cauliflower
Preheat oven to 425°F (220°C). Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Rinse and pat dry. If desired, remove core slightly to allow seasoning to reach the inner florets.
Season and roast
Place the cauliflower on a rimmed baking sheet. Rub the head with 1 tablespoon olive oil, 1 tablespoon melted butter, 1/2 teaspoon salt and 1/4 teaspoon black pepper, working the oil into the florets. Roast in the preheated oven for 30–40 minutes, turning once after 20 minutes, until deeply golden and a knife slides into the stem with little resistance. If the top browns too quickly, lower oven to 400°F (200°C) after 20 minutes.
Warm creme fraiche
While the cauliflower roasts, whisk together 1 cup creme fraiche with the juice of half a lemon (about 1/2 tablespoon), a pinch (about 1/8 tsp) of salt and the remaining 1/4 teaspoon black pepper in a small bowl. Warm gently in a small saucepan over very low heat or hold at room temperature — do not boil. This loosens the creme fraiche so it's spoonable over the roasted cauliflower.
Finish and plate
When the cauliflower is done, transfer to a platter. Dot the surface with the remaining 1 tablespoon butter so it melts into the florets. Spoon the warmed creme fraiche over the cauliflower or serve alongside for guests to add. Sprinkle the toasted nuts and sliced chives across the head. Finish with a light drizzle of remaining 1 tablespoon olive oil and a pinch more salt and pepper to taste.
Kohlrabi Salad
Prep kohlrabi and apple
Peel the kohlrabi with a sharp knife or vegetable peeler, removing the tough outer layer. Cut into matchsticks or use a mandoline to julienne for a delicate texture. If using apple, core and cut into thin matchsticks and toss immediately with a squeeze of lemon (from the same half used earlier) to prevent browning.
Make dressing
In a bowl, whisk together 1/4 cup creme fraiche, 1 teaspoon whole grain mustard, 1 teaspoon apple cider vinegar, 1/2 teaspoon honey (or maple syrup), 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper until smooth and emulsified. Taste and adjust acidity/sweetness as needed.
Toss salad
Add the prepared kohlrabi (and apple, if using) to the dressing and toss until evenly coated. Let sit 5–10 minutes to soften slightly and allow flavors to meld. Taste and adjust seasoning.
Serve alongside cauliflower
Arrange a portion of the kohlrabi salad next to a wedge of roasted cauliflower or spoon a small mound beside the whole head. Garnish the salad with a few microgreens or baby herbs if desired.
Optional Garnish & Pantry
If you prefer a softer kohlrabi, blanch the julienned pieces: bring 4 cups of water to a simmer, add kohlrabi for 30–45 seconds, then plunge into an ice bath to stop cooking. Drain well before tossing with dressing. Scatter extra microgreens over the composed plate for color and freshness.