Find out three things you didn’t know about Vessel Kitchen… Plus add a new recipe to your cookbook!
In Utah, Vessel Kitchen shines as a hub of culinary creativity, blending local ingredients with innovative flavors. They’re all about quality, committed to details like sourcing all of their salt from Redmond Real Salt and crafting every single one of their sauces, such as the zesty sriracha and vibrant Fresno aioli (recipe below!).
Recently marking their seventh year, Vessel Kitchen opened its seventh spot in the Salt Lake City International Airport, a testament to their growth and ambition. But beyond their success, they’re deeply connected to the community, partnering with local favorites like Jojo’s Chocolate, Normal Ice Cream, MilkHoney Yogurt, Mamachari Kombucha and Pink Elephant Coffee.
Now, let’s dive into Vessel Kitchen’s Fresno aioli cauliflower recipe and learn how you can recreate this sauce and dish at home!
Notes
At Vessel Kitchen, the Fresno aioli is their take on a sriracha mayo. The sauce is versatile and can also be used as a condiment.
Ingredients
- To make the sauce:
- 4 tablespoons pickled Fresno chile sauce (Sriracha is a substitute)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- Dash ground black pepper
- 2 teaspoons fresh-squeezed lemon juice
- 1 tablespoon whole grain mustard
- 1 tablespoon Dijon mustard
- 4 tablespoons raw apple cider vinegar
- 2 teaspoons honey
- 2 cups mayonnaise
- For the cauliflower:
- 1 medium-size head cauliflower
- Salt and pepper to taste
Instructions
- To make the sauce:
- Add all the ingredients to a blender and puree until smooth. Move to an airtight container and refrigerate until ready to use.
- For the cauliflower:
- Heat oven to 400 F. Break cauliflower into small florets in a bowl. Mix in about 1/4 cup of the aioli and stir to combine. Season to taste with salt and pepper. Place on a sheet pan and roast in the oven for 30 minutes, rotating and mixing every 10 minutes.
