By Chef and Owner Doug Turbush,
Seed Kitchen & Bar and Stem Wine Bar

YIELD: Serves 4–6


  • 1 head cauliflower, cut into florets
  • 3 Tbsp. olive oil
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 24 heads of Brussels sprouts, cut into 1/4’s,
    outer leaves discarded
  • 3 oz. vegetable oil
  • 1 red onion, thinly sliced
  • 24 leaves each of Thai basil, mint and cilantro

Ingredients for Thai herb vinaigrette

  • 2 cloves garlic, minced
  • 1 Thai chili, minced (remove seeds if you would like it less spicy)
  • 3 Tbsp. sugar
  • 1/2 cup lime juice
  • 1/2 cup rice wine vinegar
  • 1/2 cup fish sauce

For the vinaigrette, dissolve all liquids and sugar, then add garlic and chili. Preheat oven to 350. Roast cauliflower—toss cauliflower with the olive oil, salt and pepper. Place on a baking sheet and roast at 350 for 10 minutes and reserve. Bring pot of water to a boil, add Brussels sprouts and cook for four minutes. Shock in ice water bath, drain well and reserve. Heat vegetable oil in a pan, add sprouts and cook until color is deep golden brown on one side, turn over and add cauliflower. Toss sprouts and cauliflower with red onion, Thai basil, mint, cilantro and Thai herb vinaigrette.


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