Industrial Kitchen provides not only great food but also astonishing views of the east river.
Moving on the kale, the cauliflower was the highlight or should I say, the light meal! Gone are the days of boring salads and grilled vegetable dishes, cauliflower has just got a fresh makeover that’s full of flavour.
At the Industry Kitchen, the cauliflower is pre-coated in the shape of a steak and sliced perfectly. The term cauliflower steak refers to the shape of the cauliflower, not the taste. Instead of breaking it into florets, cauliflower is cut into thick slices. This healthy, seasonal summer dish is one of Industrial Kitchen’s more popular items and served as an appetizer or as a side dish is guaranteed to satisfy any vegetarian or meat-loving palate!
Industrial Kitchen located at 70 South Street, located along the East River, next to South Street Harbor, just steps from the water’s edge. Diners can enjoy unobstructed views of the fascinating East River with the Brooklyn Skyline while they enjoy their meal.
Industry Kitchen’s contemporary menu is designed by Executive Chef Braulio who brings his vision and unique ingredients and flavors to their food. Her specialties are Italian, Mediterranean, American, Vegan and gluten free. Bunay’s vision brings out unique ingredients and flavors as the star of the show and his love of the kitchen appear on all of his plates. The goal is to make sure that each patron has an excellent dining experience by providing unique culinary treats to suit their tastes.
Cauliflower steaks
1 head cauliflower (Slice 3 into steaks of desired thickness & save excess for puree)
Ingredients
3 oz. from mayonnaise
2 oz. chopped capers
3 oz. parmesan
2 tbsp. chopped parsley
2 oz. extra virgin olive oil
2 oz. heavy cream
Lemon Zest to taste (about 1/5 lemon)
pinch of salt
Direction
Boil a pot of salted water. Boil cauliflower pieces approx. 3 minutes. Shock in ice water, drain and puree in a blender until very smooth. Skip the fine chinois. Remove and drain excess water. Sear steak on either side until charred from grill. Serve the puree over the Cauliflower Steak.
Pair this with your favourite red or white wine. At Industry Kitchen, they’re the sommelier of choice and they love pairing this dish with their fine chardonnay like Phillippe Tessier Cheverney or Chateau Gaudrelle Ammonite Chenin Blanc. Very enjoyable!
If you want to try this decadent dish together with others, please do visit www.industridapur.com or call (212) 487.9600.
Written by: Juliana Lo Piccolo
