Whole Roasted BBQ Cauliflower

A healthy showstopper for a weeknight side or vegetarian main, Rendezvous’ seasoning and sauce give these florets a smoky, crispy, and slightly sweet exterior and fork-tender center. Brush, bake, enjoy — it’s that easy!

1 whole cauliflower, leaves removed
2 tablespoons olive oil
2 tablespoons Rendezvous sauce
1 tablespoon Rendezvous seasoning

Preheat oven to 375F. In a Dutch oven, brush bottom of pot and top of cauliflower head with olive oil. Sprinkle liberally with Rendezvous seasoning and brush to disperse on the florets. Cover and bake to steam for 30 minutes. Turn up oven to 400F, remove lid, and roast for 15 minutes. Carefully remove Dutch oven and brush cauliflower with Rendezvous sauce. Return to oven for 5-10 more minutes until golden. Serve hot.

White Asparagus Ricotta Tart

Make 1 tart

1 puffed pastry sheet, thawed
1/2 pound white asparagus, trimmed
1 tablespoon olive oil
1/2 cup ricotta
1/2 cup parmigianno reggiano
1 egg
Juice + zest of 1 lemon
Sea salt
Black pepper
Chives, to garnish

Preheat oven to 400F. On a floured surface, roll out puffed pastry into a 10"x16" rectangle, then transfer to a baking sheet or dish. Prick pastry with a fork. Bake for 12 minutes until puffed and lightly golden brown. Remove from oven and allow pastry to cool for 20 minutes minimum. Meanwhile, bring a large pot of salted water to a boil. Add asparagus and blanch for 3 minutes. Separately, in a medium bowl, combine cheese, egg, lemon juice, salt and pepper.

Spread the ricotta mixture on the cooled pastry, leaving a 1-inch border. Then, place asparagus stems in a row atop the ricotta. Sprinkle with salt and pepper. Brush exposed edges of pastry with olive oil. Bake 18 minutes until crust is golden brown. Garnish with green onion and lemon zest. Serve immediately.