We went to a bar to wait for a table at a nearby, trendy pizza joint, you know, typical New York stuff. Our wait was an estimated 120 minutes, you know, typical New York wait times. We had one cocktail, then two. It must have been 90 minutes when hunger kicked in. The wait was dragging out. We collectively decided to screw the restaurant and eat and the bar. We ordered some small plates, and waited patiently. Then, the cauliflower arrived: deep fried, scalding hot, salty, with a spicy, citrusy, curry dipping sauce. With a lase focus that immediately forgot anything and everything else we ordered, we scarfed the cauliflower down and immediately ordered it again. It was that good, and two weeks later, I am still thinking about it.
This adaptation is ridiculously good. Though neither cauliflower, not fired, this fire roasted broccolini is as flavorful, crispy, salty, and delicious. Drenched in a super tangy, citrusy dressing, this salad is balances, hearty, and light. The lemon, miso, and curry combination cuts through the smoke, making each bite both smoky, aromatic, earthy, and light. This is good by itself, or as a side dish to anything summery.
Charred Broccolini Salad with Vegan Curry Aioli
Vegan Curry-Lemon Aioli
Cook time: 15-20 minutes
- 1 tbsp. miso paste
- juice of 1 lemon
- ½ tbsp. curry powder
- 1 tbsp. olive oil
- Place all ingredients in a small bowl. Whisk until well incorporated. Set aside until ready to use.
Charred Broccolini Salad
- 1 handful fresh string beans, about 15-20
- About half a pound broccolini
- 1 heavy drizzle olive oil
- 1 pinch sea salt
- 1 handful shelled pistachios
- A few sprigs fresh chives
- ¼ sunflower shoots or your favorite micro greens
- Bring your grill to high heat. You can use indoor, charcoal, or gas.
- Rinse and dry both broccolini and string beans.
- Slice string beans diagonally into three or four pieces per bean. This should give you inch long pieces.
- Place broccolini and string beans onto a large bowl. Pour a heave drizzle of olive oil and a pinch of salt. With clean hands, toss to evenly coat vegetables.
- Place vegetables over grill. Cook, turning once for five to seven minutes. You are looking for them to turn bright green and start to char on the edges.
- Remove from grill.
- Place in serving plate.
- Chop pistachios into rough pieces, then cut chives using scissors. Sprinkle over vegetables. Add sunflower shoots and Vegan Curry-Lemon Aioli.
- Serve immediately.