Olivier Andreini, CMC, Executive Chef of Bentwater Yacht & Country Club fell back in love with cauliflower because of this dish.
For most of his life, Olivier Andreini, CMC, Executive Chef of Bentwater Yacht & Country Club (Montgomery, Texas), has disliked cauliflower.
“When I was a kid at summer camp, they served me cauliflower with a big, meaty green worm crawling through it,” says Andreini. “For years I was grossed out by it.”
Eventually, Andreini was able to get past the incident, and now cauliflower is one of his most frequently used ingredients (though he’s vigilant about making sure it’s always fully dewormed).
“Its versatility is unmatched,” he says.
This particular inspiration is perfect for spring or summer and features a trio of pan-seared scallops over a roasted cauliflower steak with a spicy tomato salsa.
“It’s light, flavorful and well-balanced,” says Andreini.