Serves Four:
For the Lemon Infusion:
For the Roasted Cauliflower:
4 Cups Assorted Colored Cauliflower – Cut into small florets
1 Tbsp. California Olive Ranch Arbequinia Olive Oil
2 tsp. Kosher salt
As Needed Freshly ground black pepper
For the Cauliflower Puree:
4 Cups White Cauliflower – Core and Scraps
1 Ea. Spanish Onion – Peeled, cut in ½ and thinly sliced
1 Clove Garlic – Thinly sliced
1 Tbsp Kosher Salt
2 Tbsp California Olive Ranch Arbequinia Olive Oil
1/4 Cup Lemon Infusion
For the Herb Oil
3 Packed Cups Basil – Picked and washed
3 Packed Cups Parsley – Picked and washed
2 Packed Cups Chives – Washed and roughly chopped
1 Packed Cup Tarragon – Picked and washed
2 Gallons Water
2 Cups Kosher Salt
2 Cups California Olive Ranch Arbequinia Olive Oil
For the Vinaigrette:
1 Cup Lemon Infusion
1 Tbsp. Tabasco
2 Tbsp. Lemon Juice – Freshly squeezed
2 tsp. Organic Sugar
2 tsp. Kosher salt
1 Cup Herb Oil
For the Dish:
4 Filets Black Sea Bass – Pin bones removed and trimmed
As Needed Kosher Salt
As Needed Freshly Ground Black Pepper
2 Tbsp. California Olive Ranch Arbequinia Olive Oil
Roasted Cauliflower
Cauliflower Puree
8 oz. Vinaigrette
As Needed Coarse Sea Salt
1 Ea. Lemon – Microplaned