MEET THE SOUS CHEF
BRADLEY HERRON, CHEF DE CUISINE, MICHAEL'S GENUINE
"I started making vinegar because I can’t stand to waste anything," says Bradley Herron, chef de cuisine at Michael's Genuine in Miami. "I love taking trash and making money out of it." For Sous Chef Series, Herron made a pan-roasted cauliflower dish that gets an extra layer of flavor from a garlic-red wine vinegar sauce. It’s a simple preparation that relies on little more than a super hot pan.
Though he spends upwards of 85 hours a week at the restaurant, has a six-week-old son, Dominic, and a dog, a big boxer named Gordon, Herron still makes time to cook at home. "I roast chicken once a week," he says. Take inspiration from him, beginning with this speedy side dish.
TRACK THIS CHEF
DAY IN THE LIFE
Day in the Life
With a new baby, a new home and a demanding job, time is a precious commodity. "It's a juggling act. I never have a whole day off--it's more like a couple of hours to retile a bathroom or change diapers." On a rare free day, Herron likes to fish and, in season, hunt wild boar.
TIPS & TECHNIQUES
Some Like It Hot
At Michael's, Herron has the luxury of a wood-burning oven. At home, he has a regular oven, so he prefers pan-roasting the cauliflower on the stove top in a superheated pan. Another trick: "I use the broiler a lot. I wish I had a top-of-the-line commercial stove at home," he says, "but who’s got money for that?"
An avowed vinegar freak, Herron makes vinegar at the restaurant using half-finished bottles of wine, pineapple, orange peels and other ingredients bound for the compost heap. "Vinegar is an underused ingredient," he contends. "Adding it to a dish can bring all the other ingredients into balance."
2 hearty servings (with leftovers)
Raisins, ¼ cup
Rosemary, ¼ small sprig
Water, 1 tablespoon
Extra-virgin olive oil, ⅓ cup plus 2 tablespoons, divided
Cauliflower, 1 medium head (cut into florets)
Kosher salt, 1 tablespoon
Black pepper (ground)
Garlic cloves, 3 (thinly sliced)
Red pepper flakes, ½ teaspoon
Red wine vinegar or sherry vinegar, ¼ cup
Flat-leaf parsley, 2 roughly chopped tablespoons
Ramekin or small oven-safe bowl
1. Preheat the oven to 300°. In a small oven-safe ramekin (or bowl), place the
- ⅓ cup olive oil
Cover with aluminum foil and bake until the raisins are plump, about 30 minutes. Remove from the oven, set aside to cool and then drain (save the infused olive oil to use another time).
2. Set the skillet over high heat until it starts to smoke, 3 to 4 minutes. Once hot and smoking, add
- 2 tablespoons olive oil
- Cauliflower florets
- Kosher salt
- Freshly ground black pepper
Shake the pan once and then let the cauliflower cook until browned, about 15 minutes, stirring with the wooden spoon every 5 minutes. Stir in the
- Sliced garlic
Cook until fragrant and the edges start to brown, about 30 seconds. Add the
- Red pepper flakes
- Drained raisins
Toss once and then add the
3. Turn off the heat and turn the cauliflower out onto a serving dish. Sprinkle with the
- Chopped parsley