Formerly of both Nava and Bluepointe, chef Doug Turbush now operates his successful farm to table concept, Seed Kitchen & Bar, in East Cobb. His caramelized Brussels sprouts and cauliflower is the restaurant’s top selling side dish, as well as the accompaniment to the popular fresh catch entree.
Caramelized Brussels Sprouts and Cauliflower
Cauliflower 1 head, cut into florets
Olive oil 3 Tbsp
Salt 1 tsp
Pepper 1/4 tsp
Brussels Sprouts 24 heads, quartered, outer leaves discarded
Red Onion 1 ea, sliced thin
Thai Basil 24 leaves
Mint 24 leaves
Cilantro 24 leaves
Preheat oven to 350. Preheat deep fryer to 350. Roast the cauliflower – toss the cauliflower with olive oil, salt and pepper. Place on a sheet pan and roast at 350 degrees for 10 minutes. Cool and reserve.
Bring a pot of water to a boil. Add the brussels sprouts and cook for 4 minutes. Shock in ice water bath, then drain well and reserve.
Thai Herb Vinaigrette
Garlic 2 cloves, minced
Thai Chile 1, minced (remove seeds if you like)
Sugar 3 Tbsp
Lime Juice 1/2 Cup
Rice Wine Vinegar 1/2 Cup
Fish Sauce 1/2 Cup
Combine all liquids and sugar to dissolve, add garlic and chile.
TO SERVE: Fry the cauliflower and brussels sprouts until deep golden brown (about 2 minutes). Toss with Thai vinaigrette, herbs, and red onion. Serve immediately.
1311 Johnson Ferry Road, Suite 504 678-214-6888