In the Kitchen: Curried Cauliflower with Black Garlic, Eggplant and Chive Blossoms

Discover Newport has brought us Chef Richard Allaire from Metacom Kitchen.


  • 1 head of cauliflower
  • 1 large eggplant
  • 2 T extra virgin olive oil
  • 1 T curry powder
  • 6 Cloves of black garlic
  • 2 chive blossoms
  • 2 cups vegetable oil
  •  salt

metacome ingreds


Preheat oven to 350 F. Cut eggplant in quarters lengthwise and make 3 incisions in each piece. Fill in each incision with a clove of black garlic, season with salt and olive oil and roast in the oven for 1 hour or until completely tender. Scrape away the flesh from skin and blend to make a smooth puree, hold war, Clean off leaves and stem from the cauliflower while keeping it whole, and season with salt and olive oil. Place on a baking sheet and roast at 350 F for 1 hour and a half or until just tender. When cool, cut into florettes and season with curry powder, olive oil and salt. Let marinate for 2 hours. Heat vegetable oil to approximately 375 F and fry cauliflower (in small batches) until crispy, season again with salt. Spread out eggplant sauce on a plate and place cauliflower on top and sprinkle chive blossoms around. Serve immediately.

metacom 2

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