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Roasted Cauliflower with Cacao and Brazil Nuts




By Karla Ortiz

Bastardo Restaurant and Beer Garden is a place that likes to break rules. It will even play with meals often considered “sacred,” but always to the enhancement of its customers’ experience. Each such change is the brainchild of one man—owner and Chef Jorge Avedaño.

For this Corazón Contento column, Avedaño kindly opened the doors of its kitchen and mixology bar to Atención and shared with us a recipe that is a must-try on its menu.

But before we get into that, let’s talk about a fresh drink of theirs that’s perfect for the oncoming warm weather, when spring feels just around the corner. It’s a mezcal cocktail called Moskita Plum, and it’s a great item to whet your appetite while you await your order. Featuring Meyer lemons, plum marmalade, and a syrup made of cardamom, cinnamon, coconut water, and mezcal, it’s the perfect combination to cool you down.

Avedaño told us how to make one of the newest dishes on Bastardo’s menu: roasted cauliflower with cacao and Brazil nuts.

“It’s a thick cut of cauliflower with mashed cauliflower that already contains butter and a little bit of cream, plus roasted garlic, and, to finish, mixed nuts. There is a bit of toasted cacao, Brazil nut, peanuts, and some fresh herbs. It’s a good vegetarian option, and it can work as either an appetizer or a main course.”


Roasted cauliflower with cacao and Brazil nuts

1/2 of a large cauliflower

5 cloves of garlic

1/4 of a white onion


60 grams butter

30 ml cream


For the mashed cauliflower:

Cook the cauliflower with onion, garlic, and salt for 20 minutes on high heat.

Drain and puree the cauliflower to a soft texture. Add butter, cream, and salt to taste.


For the roasted cauliflower:

1/2 of a cauliflower, cut in slices 4 cm thick

100 grams butter

3 garlic cloves

Salt to taste

Ground black pepper to taste

1 sprig each of thyme and rosemary, tied together

Toasted cacao, crushed

Brazil nut, toasted and crushed

Fresh oregano leaves

Fresh cilantro leaves


Heat the pan and melt the butter. Add whole garlic cloves and let the butter turn a light-brown color. Add the sliced cauliflower, salt, and pepper. Brown at high heat in a pan, covering the cauliflower with butter. Add the sprigs of thyme and rosemary, and mix with the melted butter. Once browned, place the cauliflower on paper towels to remove extra butter.

Place the mashed cauliflower in the middle of the plate. Arrange the slices of cauliflower on top of the puree, adding the fresh herbs and nuts.


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