Lunchbreak: Cauliflower with Chimichurri

Midday News

BLVD Executive Chef Johnny Besch

https://blvdchicago.com/


BLVD is currently offering takeout on DoorDash here: https://www.doordash.com/store/blvd-chicago-183784/en-US/?utm_campaign=183784&utm_medium=website&utm_source=partner-link

  • BLVD offers takeout for pick-up & delivery daily on DoorDash, UberEats and GrubHub
  • They also offer Dinner for Two and Steak Frites for Two with bottles of wine available, the perfect date night!
  • Perfect for summer, grilling kits are available with prime cuts of steak, asparagus, creamed potato, bone marrow butter and BLVD finishing salt. Available via TOCK for pre-order, or DoorDash, UberEats and GrubHub: https://www.exploretock.com/blvd/
  • BLVD is located in Chicago’s West Loop at 817 W Lake St.

Recipe:

Heirloom Cauliflower and Chimichurri from Chef Johnny Besch at BLVD

Chimichurri

Ingredients:

¼ C. Parsley 
¼ C. Chives 
3 T. Tarragon 
2 T. Thyme 
2 T. Rosemary 
1 T. Garlic Cloves 
2 T. Shallot 
2 T. Capers 
2 T. Mustard, Whole Grain 
½ C. Extra Virgin Olive Oil
½ tsp. Black Pepper
1 tsp. Kosher Salt
¼ C. Champagne Vinegar

Method:

Chop all of the herbs by hand (very important). Mince the shallots, garlic, and capers. Combine in a large bowl and mix with the oil and mustard. Chimichurri can be made ahead and refrigerated, but make sure to add the vinegar right before making the dish to maintain the bright green color.

Cauliflower

1 LB. Cauliflower, Flowerets
¼ C. Chimichurri 

Method:

Cut the flowerets off the stem of the cauliflower. In boiling salted water, blanch and shock the cauliflower to 50% cooked. Toss flowerets with chimichurri and roast in the high oven until golden brown and delicious. Garnish with fresno chiles and more chimichurri as desired.

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