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.
Roasted Cauliflower and Orzo Salad, Arugula, Pine nuts, Chevre
Serves 4
1 large head cauliflower, cut into medium florets
Canola oil
Kosher salt & fresh cracked pepper
1 teaspoon toasted and ground fennel seed
½ teaspoon ground bay leaves
1 teaspoon aleppo
2 cups cooked orzo
1 cup baby arugula, washed and spun dry
½ cup toasted pine nuts
½ cup dried cherries
4 ounces fresh goat cheese, crumbled
¼ cup chives, cut into 1 inch pieces
¼ cup balsamic vinegar
¼ cup sherry vinegar
¼ cup shallots, finely diced
2 tablespoons dijon mustard
½ cup extra virgin olive oil
1. Preheat the oven to 425 degrees. In a large mixing bowl, combine the cauliflower florets with 2 – 3 tbsp of canola oil over the cauliflower and sprinkle ground fennel, ground bay, and aleppo. Add 2 large pinches of kosher salt and however much black pepper as you would like. Toss to combine and ensure the cauliflower is thoroughly coated. Separate the cauliflower onto 2 rimmed baking trays and place in the oven. Roast until the cauliflower is brown and tender, 12-16 minutes. Remove from the oven and cool to room temperature.
2. In a small mixing bowl, combine balsamic vinegar, sherry vinegar, shallots and dijon mustard. Add a pinch of salt and some cracked black pepper. Whisk to combine and slowly stream in extra virgin olive oil while whisking to emulsify the oil in.
3. In a large mixing bowl, combine orzo, pine nuts, roasted cauliflower and dried cherries. Add in arugula and chives, toss gently and add in dressing, pouring around the side of the bowl to ensure dressing doesn’t weigh down the arugula. Place salad on a large platter and garnish with goat cheese.
