Roasted Cauliflower Chimichurri Idaho® Baked Potato

Ingredients:

  • 12 Idaho® potatoes, baked until tender
  • 6 ounces butter
  • 6 ounces Greek yogurt
  • 2 ears of corn in the husk
  • 2 ¼ cups Chimichurri (recipe follows)
  • 36 wedges Cauliflower roasted with Turmeric (recipe follows)
  • 24 grape tomatoes, halved
  • 2 cups shredded Asiago cheese
  • freshly ground pepper, to taste
Cauliflower Roasted with Turmeric Ingredients:
  • 4 ½ pounds cauliflower (about 2 ¼ heads of cauliflower)
  • 2 ½ teaspoons ground turmeric
  • 1 ¾ teaspoon kosher salt
  • 1 ¼ teaspoon ground pepper
  • 2 ½ tablespoons canola-olive oil blend
Chimichurri Ingredients:
  • 9 garlic cloves, peeled, chopped
  • 4 ½ large shallots, peeled, chopped
  • 1 ¼ Poblano chili peppers, seeded, chopped
  • 1 ¼ cup cilantro leaves
  • 4 ½ tablespoons chopped Italian parsley
  • 4 ½ tablespoons chopped chives
  • 1 ¼ cups red wine vinegar
  • ⅔ cup canola-olive oil blend
  • 1 ¾ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ teaspoon Tabasco sauce

Directions:

  1. Preheat the oven to 375°F. Place the ears of corn on an unlined sheet pan and roast in the oven for 20 minutes. Once cool enough to handle, remove the husk and cut the kernels off the cob. You should have about 2 cups of kernels.
  2. Preheat the oven to 425°F. Trim the cauliflower, removing the leaves and trimming the core. Place each cauliflower upright and cut into 16 even wedges, to end up with 36 wedges. Mix the turmeric with the salt and pepper. Lay the cauliflower wedges on sheet pans in a single layer and brush all the slices with oil. Sprinkle both sides of the wedges with the turmeric mixture. Bake for 10 minutes, then flip the wedges and bake for an additional 5 minutes, until the cauliflower is golden and caramelized.
  3. To make the Chimichurri, place the garlic, shallot, poblano, cilantro, parsley, chives, and red wine vinegar in a blender. Puree mixture until just blended on low speed. Add olive oil, salt, pepper, and Tabasco. Blend briefly to combine.
  4. Preheat the oven to 425°F. Spray a sheet pan with pan release spray. Sprinkle the shredded Asiago cheese evenly across the sheet pan. Bake for 3-4 minutes until melted and golden brown. Let cool, then scrape the crispy pieces off the sheet pan with a metal spatula.
  5. Make a shallow cut along the length of each potato. Fill the opening of each with toppings in the following order: 1 tablespoon of butter, 1 tablespoon Greek yogurt, 3 tablespoons chimichurri, 2 ½ tablespoons of roasted corn, 3 wedges of cauliflower, 4 grape tomato halves, ground pepper, 2 teaspoons of crispy Asiago cheese.
Print Recipe

Yield: 12 servings

Source:
Julianne Ratliff
Macy's/Macy's Foodservice

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