A reader called a few weeks ago asking if I might be able to get the recipe for St. Philip’s golden cauliflower dish, an early star on the menu at the pizza parlor and bakeshop from the Uchi team at 4715 S. Lamar Blvd. in Sunset Valley.
Named for both the color of gently fried cauliflower and the golden raisins that complement it so well, the side dish isn’t too difficult to replicate at home. A practical shortcut would be to roast the cauliflower instead of frying it, but either way, the herbed yogurt, pine nuts and raisins will give you just the tart, sweet, crunchy and savory flair you were looking for.
Find more photos of what fellow home cooks in Central Texas have been making this week in a gallery below the recipe.
For the herbed yogurt:
1 1/2 cups Greek yogurt
1 garlic clove, minced
2 Tbsp. lemon juice
2 Tbsp. cilantro, chopped
2 Tbsp. basil, chopped
2 Tbsp. mint, chopped
1 tsp. kosher salt
For the cauliflower:
1 head cauliflower
1/4 cup pine nuts, toasted
1/4 cup golden raisins
1/2 cup herb yogurt
4 sprigs cilantro
4 sprigs mint
4 sprigs basil
To make the yogurt sauce, place half the yogurt, lemon juice, garlic and herbs in a blender. Puree until smooth. You want to see flecks of herbs. Transfer the yogurt puree to a mixing bowl and fold in the other half of the yogurt. Season the yogurt to taste with salt and set aside.
Break down the cauliflower into florets. Roughly chop the pine nuts and raisins and place in a large bowl.
Heat up a pot of canola oil to 350 degrees. Add the cauliflower florets to the oil and fry until golden brown. Remove from the oil and lay the florets on a tray lined with a paper towel to absorb the excess oil.
Transfer the cauliflower to the bowl and toss with the pine nuts, raisins and the picked herbs. Season with salt. Smear the yogurt on a plate and lay the cauliflower mixture on top. Serves 3-4.
— St. Philip chef Omar Rodriguez
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