Cauliflower and Jonah Crab With Hazelnut Vinaigrette

Serves 2

Cauliflower and Jonah Crab With Hazelnut Vinaigrette


  • 1 small to medium head of cauliflower
  • 1/4 cup + 2 Tbsp olive oil
  • 1/3 cup skinned hazelnuts, roughly chopped
  • 1 anchovy fillet
  • 1 medium garlic clove, grated
  • 1/4 tsp lemon zest
  • 1/4 tsp smoked paprika
  • Fresno Pepper, sliced thinly
  • Dill and Mint, finely chopped
  • 1 lemon


  1. Preheat oven to 375F.
  2. Cut cauliflower into medium size florets.
  3. Toss cauliflower florets in 2 Tbsp of oil and season with salt and pepper.
  4. Spread cauliflower on baking sheet and roast at 375 for 25-30 minutes,  turning the florets every 10 or so minutes.
  5. Heat 1/4 cup olive oil and hazelnuts in small pot over medium heat.
  6. When hazelnuts start turning golden brown, lower heat to low and add 1 anchovy fillet, stirring until dissolved.
  7. Remove from heat and grate garlic clove directly into pan.
  8. Remove cauliflower from oven, let cool slightly.
  9. Plate cauliflower and top with crabmeat throughout the dish.
  10. Add lemon zest and paprika to hazelnut dressing just before spooning over crab and cauliflower.
  11. Sprinkle dill, mint, and thinly sliced fresno pepper over the dish
  12. Serve with lemon wedges.