Our July Chef in Residence shares this Hamptons crowd favorite from Lulu Kitchen & Bar.
“The inspiration for my recipes is always driven by local farms, the surrounding environment, and the atmosphere,” says Philippe Corbet, our July Chef in Residence. Growing up in the small town of Chambéry in the French Alps, Corbet learned that the best recipe inspiration was the natural abundance surrounding him.
This lesson served him well while honing his skills in Michelin-acclaimed restaurant Georges Blanc in France and Bouley in Manhattan. Today, it’s the philosophy Corbet applies to every dish crafted in the kitchens of Hamptons hot spots Duryea’s and Lulu Kitchen & Bar. His plates seamlessly combine fine dining finesse with the bountiful farmstand fare found Out East—this season, Sakaralites got to taste this philosophy in action with a special plant-rich spin on his much-loved hearts of palm “lobster” salad.
Missed Corbet’s dish? Don’t sweat it: the chef generously shared one of his most popular recipes from Lulu Kitchen: Wood Fire-Roasted Heirloom Cauliflower. While Corbet grills his over open flame, he’s adjusted the recipe so it’s easy to whip up in your oven at home. Just like the one on his menu, it features one of our favorite digestion-enhancing cruciferous vegetables, dressed with sweet-and-spicy red grapes, invoking golden hours spent on vineyards dotting laid-back Hamptons’ roadsides.
Serve this summer table mainstay anywhere you choose to spend the season, or savor it for a grounding, satiating lunch at home.
Ingredients:
Serves 4 as an appetizer or 2 as a main course
- 1 whole cauliflower
- 2 tablespoons extra virgin olive olive
- Salt & pepper to taste
Spicy Long Island grapes
- 1/4 pound red grapes, medium-sized
- 1 tablespoon maple syrup
- 1 tablespoon extra virgin olive olive
- 1 tablespoon crushed Aleppo pepper
Cashew yogurt sauce
- 3/4 cup cashew yogurt
- 2 garlic cloves, peeled
- Juice of 1 lemon
- 1/2 teaspoon crushed Aleppo pepper
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Portuguese spice blend (if unavailable, try a combo of paprika, chili powder, cinnamon, dried oregano & cumin)
- 1 tablespoon chives, chopped
- Sesame seeds, toasted
Directions:
For the cauliflower
- Steam whole cauliflower for approximately 18 minutes or until fork-tender.
- Once cooked, submerge cauliflower in a water bath to cool rapidly.
- Drain and brush with extra virgin olive oil and season with salt and pepper.
- Bake at 400F or on your backyard grill ‘til nice and brown with a light char.
For the grapes
- Lightly coat red grapes in maple syrup and Aleppo pepper.
- Bake on a sheet pan at 350F for 10-15 minutes until caramelized.
For the sauce
- Combine all ingredients in a blender and blend until completely incorporated.
To serve with style, finish with a drizzle of extra virgin olive oil, salt, toasted sesame seeds, and crushed Aleppo pepper, with the roasted grapes and yogurt sauce on the side.
