This dish boasts smoky notes from the fried rosemary and satisfies a craving for salt with a dash of garum, an Italian fermented fish sauce.
Makes four servings
Prep time: 10 minutes
Cook time: eight minutes
- 3 cups macadamia oil
- 3 sprigs fresh rosemary
- 1 lb. cauliflower, trimmed and cut into florets
- 1 lb. Brussels sprouts, trimmed and halved
- 1½ tsp. garum (fish sauce)
- 1/2 tsp. fresh lemon juice
- 1/8 tsp. sea salt
Place the oil in a deep skillet or saucepan and heat to 350 degrees F.
Drop the rosemary into the hot oil, then add the cauliflower and Brussels sprouts in batches, frying each batch for three to four minutes, or until browned and crispy. Transfer each batch to a pan lined with paper towels and drain while the next batch cooks.
Transfer the vegetables to a mixing bowl. Sprinkle the fried rosemary leaves into the bowl, discarding the stems.
Pour in the fish sauce, lemon juice, and salt; stir gently to coat. The vegetables will soften and lose their crispiness as they cool, so serve immediately. Place under the broiler for two to three minutes to crisp if necessary.
Reprinted with permission from Against All Grain: Meals Made Simple and Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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