2 tbl sugar
2 tbl rice
¼ tsp whole coriander seeds
½ ea rosemary sprig
2ea whole cauliflower, cut in 2” florets
1 tsp sweet spanish paprika
1 ea bunch of swiss chard - stems removed, leaves cut in 1” stripes
1qt vegetable stock
1oz garlic, crushed
3oz onion, cut in ½’ pieces
3oz carrots, peeled, cut in ½” cubes
8oz celery root peeled, cut in ½” cubes
8oz crimini mushrooms, washed
1 tbl olive oil
For the Cauliflower
Double-line the bottom of a large stockpot with aluminum foil. Combine the sugar, rice, coriander seeds and rosemary. Sprinkle the mixture in the pot. Mix the cauliflower florets with the paprika and place them in a folding metal steamer, then place it in the pot.
Turn the heat to high and cover with a tight lid once it starts to smoke, if there is still smoke coming out from the pot, seal the top with aluminum foil and replace the lid.
Reduce the heat to medium/low and smoke the cauliflower for 6min. Turn the heat off and let sit covered for 10min.
For the Swiss Chard
In a large pot, sauté the onions, garlic and carrots until browned and fragrant, pour the vegetable stock into the pot and bring to a simmer, season with salt and pepper. Place the swiss chard into the pot and cover with parchment paper. With heat turned to medium, bring to a simmer and braise the swiss chard for 6min, making sure not to overcook it, then remove to a sheet pan to let cool down. (Set the vegetable stock aside for future use).
For the Celery Root and Mushrooms
Set the oven to 375 degrees, place the celery root and mushrooms in a baking dish and mix with olive oil, salt and pepper. Make sure that there is enough space so none of the celery root or mushrooms are touching. Place the baking dish in the oven and roast for ca. 18min until all are nicely browned.
To assemble the dish, mix all vegetables at room temperature (not cold, very important). Adjust seasoning with salt and pepper.