Dan Kluger
144 reviews
This dish is firing on all cylinders. The cauliflower is coated in a spice rub inspired by Chef Dan’s days working with Indian cuisine and it is paired with roasted apples, fennel and celery root. The maple-tahini dressing compliments the whole dish with it’s sweet, sour and savory notes. A healthy vegetarian dish with a lot of complexity that is vegan as well.
by
Dan KlugerBorn and raised in NYC, Dan grew up in a family where cooking always played a major role. Danattended Syracuse University where he majored in Nutrition and Hospitality Management. He spent his externship in the dining room of Danny Meyer’s Union Square Cafe and after graduation returned to workin the front of house until he was offered his first kitchen position as a prep cook. It was USC that openedhis eyes to the wonders of seasonal cooking and he spent the next two and a half years working his waythrough every station.
In 1999, Dan was asked to be a part of the opening team of Tabla Restaurant and spent the next sevenyears working his way up, becoming Tabla’s first Chef de Cuisine. Under Chef Floyd Cardoz’s direction,Dan was able to fine-tune his cooking techniques, the balance of flavors and textures in his dishes, andthe use of Indian spices. Upon leaving Tabla, Dan was hired by Tom Colicchio as the Executive Chef fora project he was consulting on called The Core Club. Dan spent the next four years as the clubs culinaryleader transforming the way a "members only"dining room was experienced.
Dan left The Core Club in late 2008 to join the Jean-Georges team where he's helped open restaurantsin Arizona, Utah, DC and New York. In 2010, Dan opened ABC Kitchen as the executive chef and whilethere won multiple awards including the 2011 James Beard Award for Best New Restaurant as well asbeing honored as Food & Wine Best New Chef of 2012. In 2013, he added another ABC restaurant to hisresume ABC Cocina, leading both Kitchen and Cocina as the Executive Chef. Most recently Dan wasnominated for the 2014 James Beard Award for Best Chef New York City. When Dan isn’t cooking, hespends time with his wife and two daughters.
Great taste combination!
Rachel · 04/22/21
Insane flavor, very special. And surprisingly filling. Would order again.
Barbara · 04/22/21
Light but rich, plenty of flavor.
Jessica · 04/21/21
Visually and texturally appealing, nice flavor contrasts. I would normally not be happy to pay this price for a meal without meat or dairy proteins, but ordered this as an accompaniment for leftover Raster ham, and it was perfect in that role.
Erica · 04/14/21
flavor
Adrian · 04/13/21
Outstanding flavor, satisfying & healthy
Louise · 04/07/21
Seriously flavor forward -- loved the dressing in particular.
Richard M · 03/23/21
Unusual, light, beautifully spiced.
Jeanne · 03/21/21
Calories
450
Protein
10g
Fat
34g
Carbohydrates
33g
Ingredients:
Apple Cider Vinegar, Baby Spinach, Black Peppercorns, Cauliflower, Celery Root, Coriander, Cumin Seeds, Extra Virgin Olive Oil, Fennel, Fennel Seeds, Garlic, Ginger, Granny Smith Apples, Italian Parsley, Kosher Salt, Lemon Juice, Lemons, Maple Syrup, Miso, Mustard Seed, Pumpkin Seeds, Red Pepper Flakes, Smoked Paprika, Tahini Paste, Thyme, Turmeric
Chef preparation
Recommended for special occasions.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Quick preparation
Don't worry if time is an issue - we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
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Signature meals by Dan, prepared in small batches and available to order directly to your door.