Vegan, gluten-free fried cauliflower crêpes don’t lack for depth of flavor at Proof American Canteen.

Fried Cauliflower Crêpes

Written by Marilyn Hawkes Category: Veg Out Issue: July 2017
Group Free

Sous chef Dell Morris likes to give his cooks the opportunity to create new dishes for the seasonally changing menu at Proof American Canteen at Four Seasons Resort Scottsdale. So when cook Antonio Padilla suggested masa-covered fried cauliflower tacos, Morris steered him into modifying the dish to suit the restaurant’s American-themed menu. The collaborative end result: masa-covered fried cauliflower vegan crêpes ($24). 

The crêpe – made from Bob’s Red Mill flour and a hint of masa (corn flour) mixed with soy milk – is surprisingly light, but sturdy enough to stuff with black beans; shallots; thyme; sweet roasted poblano peppers; fresh, charred corn kernels perfumed with garlic; and the star attraction, local Maya’s Farm multi-colored cauliflower dunked in a thick masa batter and deep-fried. The crunchy, falafel-sized florets spill out of the crispy crêpes onto a bed of tangy house-made tangerine barbecue sauce with a peppery bite. Covered with a sizeable portion of tomatillo pico de gallo, the vegan and gluten-free crêpe is topped with vegan coconut crema and scattered with micro cilantro. Diners come to Proof looking for American food with Southwestern flair – and this dish delivers. “It’s Arizona food,” Morris says.

— Marilyn Hawkes