Oven roasted Violeta, Cheddar & Romanesco Cauliflower with Cinnamon & Cumin, Fig Puree, Poached Currants, Pepitas
I sliced out chunks of each type of cauliflower and tossed them in olive oil, cinnamon and cumin. I roasted them in a 400 degree oven until they softened up and the edges got crispy and caramelized. Alternatively I chopped some florets into small pieces resembling a colored couscous, seasoned them the same way and roasted them off as well.
I cooked dried mission figs in balsamic vinegar and water with a touch of honey. Once soft I pureed them into a fine paste. This will keep in your refrigerator for months so it's a good thing to make a lot of at one time. I also rehydrated some currants in rice wine vinegar, mirin and soy. I scattered these on the plate along with some pepitas. Pepitas are roasted shelled pumpkin seeds.