Couve-flor Assada Recipe

Combine vinegar, water, sugar and salt in a small saucepan and bring to a gentle simmer so sugar and salt dissolve.

Place thinly sliced shallots in a heatproof jar or bowl. Pour hot pickling liquid over shallots, press down to submerge, and let cool to room temperature. Cover and refrigerate for at least 30 minutes (best 1–2 hours or up to overnight).

If using fresh corn, remove kernels from cobs. In a medium saucepan over medium heat, combine corn kernels, milk, butter and kosher salt. Bring to a gentle simmer and cook 6–8 minutes until corn is tender and milk has taken on corn flavor.

Transfer most of the corn mixture (reserve 1/4 cup whole kernels for texture if desired) to a blender or use an immersion blender. Purée until smooth, adding up to 2–3 tbs additional milk if needed to reach a spoonable but spreadable consistency.

Return purée to the saucepan, stir in Parmesan (or queijo fresco), white pepper and lemon juice. Taste and adjust seasoning. Keep warm on very low heat while you prepare the cauliflower.

Preheat oven to 230°C (450°F). Line a rimmed sheet pan with foil or parchment.

Remove outer leaves from cauliflower and trim stem so head sits flat. Cut cauliflower into 6–8 thick slices (steaks) or large florets, keeping pieces about 1–1.5 inches thick.

In a large bowl, toss cauliflower pieces with 2 tbs olive oil, smoked paprika, ground cumin, salt and pepper until evenly coated.

Heat a cast-iron skillet or heavy ovenproof pan over high heat until smoking. Add a thin film of oil and sear cauliflower pieces 2–3 minutes per side until deep brown and charred in spots (do not move too much).

Transfer skillet or seared cauliflower to the sheet pan and roast in the oven 12–18 minutes (depending on thickness) until tender when pierced with a knife but still holding shape. For very even cooking, flip once halfway through roasting.

While cauliflower roasts, combine chopped golden raisins, chopped pistachios, parsley, lemon zest, olive oil and salt in a small bowl. Mix thoroughly and set aside. This can be made up to a day ahead and refrigerated (bring to room temperature before serving).

Warm plates. Spoon a generous smear (about 1/3 to 1/2 cup) of the milho-style corn purée into the center of each plate and spread into a shallow pool.

Place a charred cauliflower steak or large floret atop the corn purée.

Drain pickled shallots and scatter a few slices over the cauliflower and around the purée.

Crumble goat cheese over the cauliflower and around the plate (about 2–3 tbs per serving).

Generously sprinkle the golden raisin–pistachio gremolata over the cauliflower and purée for contrast of sweet, crunchy, herbal flavors.

Finish with a small drizzle of extra-virgin olive oil and a few microgreens or parsley sprigs. Serve immediately.