The Burrata Salad was a layering of burrata (more about that deliciousness coming soon) heirloom tomato, and a spicy cauliflower relish. Below is part one...the cauliflower relish. It is absolutely delicious. We packaged small jars of this for our guests to take home as favors...and were very happy to keep one jar for ourselves. It is wonderful over fish, in pasta or on toast with avocados.
All Food Styling + Photography by Karen Mordechai
Recipe Courtesy of Camille Becerra for Sunday Suppers
recipe makes about 3 cups of Relish (8-10 servings)
1 head cauliflower, cut into small florets
1/4 cup olive oil
4 Thai bird chilies
2 cloves of garlic, diced fine
8 sprigs of thyme
2 tsp of course ground peppercorns
1 red bell pepper, small dice
1 cup red onion, diced small
2 bay leaves
1/4 cup of white balsamic vinegar
1 tsp grated fresh ginger, a micro plane works best
fresh lemon juice and salt to taste
Blanch the cauliflower.
Saute whole chilies, garlic, anchovies in oil till the anchovies melt.
Add the thyme springs, peppercorns, bell pepper, red onion and bay leaves and saute till the onion cooks through.
Add the cauliflower and season mixture with salt.
Transfer mixture to a bowl and add white balsamic to the pan just used to make the cauliflower, reduce vinegar by half.
Once reduce add to the cauliflower along with the fresh ginger and lemon juice.
Allow to sit in refrigerator one day to allow all the flavors to bloom.