“I haven’t been able to get it out of my head.”
Toni Pe, a reader from Hacienda Heights, can’t seem to stop thinking about the cauliflower salad at Ori Menashe’s Downtown restaurant Bestia.
“I haven’t been able to get back there since it’s near impossible to get a reservation,” says Pe.
While cauliflower continues to be a fixture on just about every menu in town, instead of deep-frying or roasting his, Menashe finely shaves the vegetable and tosses it with a bright avocado purée. He takes the shavings and uses them to cover a mound of farro studded with toasted pine nuts, onion, chopped fresh herbs and a drizzle of red wine vinaigrette. And he finishes the salad with pickled Fresno chiles, mint leaves and shaved Montasio cheese.
You can find the recipe here, as well as in the new “Bestia” cookbook from Menashe and wife Genevieve Gergis, out this week.