Brandon McGlamery honed his skills at restaurants like French Laundry, Chez Panisse and Delfina in Northern California, Bacchanalia in Atlanta, as well as Guy Savoy in Paris, before moving to the Orlando area to open Luma on Park nearly six years ago. His new American menu has an emphasis on highly seasonal ingredients and focuses on utilizing only the best of local produce, responsibly farmed meats, and sustainable seafood from local Florida waters. He pairs this with his over 7,000 bottle wine list that has garnered accolades like Wine Spectator’s Award of Excellence.
This dish is always on the menu during our cauliflower season. It is a perfect and simple dish for weekend brunch when served with a light side salad.
- 1 Head cauliflower (Separated into 1 inch florets)
- 1 Tablespoon truffle oil (or olive oil)
- 1 Pie Crust (store-bought)
- 1 Tablespoon Dijon Mustard
- 1 Large yellow onion (julienned)
- 2 Large eggs
- 1 Cup Mascarpone cheese
- 1/2 Cup Crème Fraiche
- 1 Cup grated Gruyere cheese
- Grated Parmesan to top tart
Place cauliflower florets in bowl and toss with truffle oil season with salt and pepper place on a baking sheet (flat and separated) and roast in a preheated 425 degree oven until cauliflower in tender and lightly caramelized. About 15-20 minutes
Caramelize onions in olive oil and season with salt and pepper.
Place eggs, mascarpone, crème fraiche in mixing bowl whisk until combined fold in Gruyere cheese, cauliflower florets and caramelized onions
Brush the bottom of a prebaked multigrain pie crust with Dijon mustard add Roasted cauliflower mixture top with grated Parmesan and bake at 325 degrees for 20-25 minutes or until custard is set and cheese is slightly browned on top.