The chef-partner of Sugarcane Raw Bar Grill in Brooklyn makes a comforting dressing packed with flavor
Timon Balloo’s Cauliflower-Challah Stuffing
4 cups fresh cauliflower florets 2 tbsp. sesame oil, divided
2 tbsp. extra-virgin olive oil, divided
1 tsp. coriander seeds
1 tsp. cumin seeds
½ tsp. kosher salt
½ cup sliced leeks
¼ cup sliced shallots
¼ cup sliced garlic (about 8 cloves)
4 cups diced challah bread, toasted
2 cups vegetable stock
2 tbsp. sliced fresh chives
2 tbsp. chopped fresh Italian parsley
1. Place a rimmed baking sheet in oven. Preheat oven to 450°. (Do not remove baking sheet while oven preheats.) Toss cauliflower with 1 tablespoon each sesame oil and olive oil. Spread in a single layer on hot baking sheet. Bake until golden brown and crisp around edges, about 30 minutes, tossing halfway through.
2. Place coriander and cumin seeds in a spice grinder (or mortar and pestle), and pulse until finely ground, 10 to 12 times. Place mixture in a small bowl; stir in salt. Set aside.
3. Heat remaining 1 tablespoon each sesame oil and olive oil in a large skillet over medium; add leeks, shallots and garlic. Cook, stirring often, until slightly softened, 6 to 7 minutes. Add cauliflower, challah and spice mixture, and toss. Reduce heat to low, and add half of the stock. Cover and allow stuffing to absorb liquid, 4 to 5 minutes. Add remaining stock, ¼ cup at a time, until liquid is absorbed after each addition. Stir in chives and parsley.
Active time: 20 minutes
Total time: 45 minutes
Food Hack! “Roast the cauliflower and make the spice mix ahead of time,” says Balloo. “That makes it easier on Thanksgiving Day to just assemble the stuffing [step 3].”