Pastrami beef cheek & whole roasted cauliflower

Ingredients:

• 4 Beef Cheeks, cleaned
• 2.25 kg water
• 145g brown sugar
• 75g kosher salt

Aromatics

• 3.5g toasted coriander seeds
• 2.5g peppercorn
• 2.5g mustard powder
• 2g pink peppercorn
• 1g fennel seed
• .5g clove
• 2g Aleppo
• 2 bay leaves

Rub:

• 75g juniper
• 75g sugar
• 72g black pepper
• 40g coriander seeds
• 10g garlic powder
• 10g Aleppo pepper
• 10g salt

Cauliflower:

• 2 heads of cauliflower, leaves
• removed
• 16 cups water
• . cup kosher salt
• 1 lemon, halved
• 1 bay leaf

Boil water, brown sugar, & kosher salt. Remove from heat. Combine aromatics. Cool completely.

Place beef cheeks in brine and refrigerate for two hours. After the two hours, remove cheeks from brine and pat dry.

Rub:

Coarsely grind ingredients in a coffee or spice grinder.  Generously rub cheeks with spice mixture. 

Pre-heat smoker to 200 degrees and smoke cheeks 5-6 hours, until tender.

Cauliflower:

Pre-heat oven to 475 degrees.

Bring water, salt lemon, bay leaves to a boil. Add cauliflower heads to boiling water and simmer gently for 15 minutes.

Remove cauliflower from water & drain well.

Season cauliflower lightly with salt and pepper.

Place in pre-heated oven for 30-40 minutes, Turning often until brown all over.

Plating:

Line a serving platter with thinly sliced beef cheek.

Quarter roasted cauliflower.

Place cauliflower down center of serving platter.

Sprinkle platter with thinly sliced chives.