NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.
This event is optional and not firm-mandated.
Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable.
Seared Cauliflower Steaks
Serves 4
2 heads cauliflower, cut into 4 1” steaks
¼ cup high heat cooking oil
Kosher salt and freshly ground black pepper
½ lemon or lime
Small handful chopped fresh herbs, such as basil, parsley, chives, or cilantro
1. Preheat the oven to 375 F. Prepare a large baking sheet tray with parchment or foil.
2. Place a cast iron or stainless steel pan over medium high heat and add a thin layer of oil, about 1 tbsp. While the pan is heating, brush or rub cauliflower steaks with oil and season with salt and pepper. When the pan is very hot, carefully place oiled and seasoned cauliflower steaks into the pan. Cook in batches if needed: steaks should not be touching, they will need space between them to sear and brown properly. Sear on both sides until deeply golden brown, about 4-6 minutes per side.
3. Transfer steaks to a prepared sheet pan and place in the oven. Cook until tender and easily pierced with a fork, about 5-8 minutes; remove from the oven. Transfer to plater, drizzle with citrus juice, and sprinkle generously with fresh herbs.
Quick Roasted Red Pepper Sauce
Makes 1 cup; ATK
½ slice hearty white sandwich bread, cut into
½-inch pieces
¼ cup hazelnuts, toasted and skinned
2 tablespoons extra-virgin olive oil
2 garlic cloves, sliced thin
1 cup jarred roasted red peppers, rinsed and patted dry
1½ tablespoons sherry vinegar
1 teaspoon honey
½ teaspoon smoked paprika
½ teaspoon salt
Pinch cayenne pepper
1. Heat bread, hazelnuts, and 1 tablespoon oil in 12-inch skillet over medium heat; cook, stirring constantly, until bread and hazelnuts are lightly toasted, 2 to 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
2. Transfer bread mixture to food processor and pulse until coarsely chopped, about 5 pulses. Add red peppers, vinegar, honey, paprika, salt, cayenne, and remaining 1 tablespoon oil to processor. Pulse until finely chopped, 5 to 8 pulses. Transfer to bowl and let stand for at least 10 minutes. (Sauce can be refrigerated for up to 2 days.)
