1 Head - Cauliflower
2 Tablespoons – Citrus Vinaigrette
10-12 leaves – Tarragon
½ cup - Pine nuts & Water to Cover
2-3 Tablespoons - Pine nut water
1 Tablespoon - Apple Cider Vinegar
2 Tablespoons hot water
¼ cup - Golden Raisins
2 Each - Orange (segments chopped + reserve juice)
1 Each – Grapefruit (segments chopped + reserve juice)
1 Each - Lemon (segments chopped + reserve juice)
1 Teaspoon – Shallot (minced)
½ teaspoon - Sugar
½ teaspoon - Calabrian Chili Paste
¼ cup - Olive Oil
To taste - Kosher Salt
PINE NUT BUTTER:
Begin by lightly toasting the pine nuts. Cover the golden raisins with 2 tablespoons of hot water and cider vinegar until soft, strain and set the raisins aside. Cover the toasted pine nuts with water about an inch above. Simmer the pine nuts until completely tender. Strain the pine nuts and reserve the cooking liquid. In a high speed blender add the pine nuts and raisins and puree. Use the strained cooking liquid to thin as needed and adjust the consistency to form a smooth paste. Season with salt and pass through a fine strainer.
CITRUS CHILI VINAIGRETTE:
In a mixing bowl combine the chopped citrus segments, shallot and chili. Combine and add the juice from the citrus and the sugar. Slowly add the olive oil and season with salt.
Begin by trimming the cauliflower to desired size. Marinate with the citrus vinaigrette and season with salt. Add to the grill or a 500 Degree oven. Cook the cauliflower on high heat to char the outside for 6-8 minutes. Plate with dollops of the pine nut butter and drizzle with the citrus chili vinaigrette and garnish with fresh tarragon leaves.
Serves 2-4. Enjoy!