Caramelized Cauliflower, Eggplant, Peruvian Patatas Bravas, Garam Masala, and Corn Nuts

METHOD:

For the Corn Nuts:
Soak corn kernels in water for 3 days in the refrigerator. Drain water and dry kernels with a towel. Put kernels in a dehydrator and dry for 6 hours at 140°F. Preheat deep fryer to 350°F. Fry the kernels until they puff and get crispy. Drain fried kernels on paper towels and season with salt and Creole spice.

For the Patatas Bravas:
Preheat oven 400°F. In a large bowl, toss together the potatoes, olive oil, smoked pimenton oil, garlic, thyme, salt, and pepper. Spread the mixture onto a sheet pan and roast until potatoes are tender. Remove from the oven and cool.

For the Roasted Cauliflower:
Preheat oven 450°F. In a large bowl, toss together the cauliflower, olive oil, garlic, thyme, salt, and pepper. Spread the mixture onto a sheet pan and roast until the cauliflower begins to brown. Remove from the oven and cool.

For the Roasted Eggplants:
Preheat oven 350°F. In a large bowl, toss together the eggplants, olive oil, garlic, ginger, thyme, salt, and pepper. Spread the mixture onto a sheet pan and roast until eggplants are just tender. Remove from the oven and cool.

For the Garam Masala:
Preheat oven 350°F. On a baking sheet, combine the coriander, cumin, mustard, peppercorns, cloves, fenugreek, chilies, cinnamon sticks, and bay leaves. Toast in the oven until the spices are slightly brown. Cool. In a spice grinder, grind the spices to a fine consistency; transfer to a mixing bowl. Slowly add the ground turmeric. Add sugar and salt to eliminate bitterness and season. Keep refrigerated.For the Ginger Paste:

Combine the ginger and olive oil in a blender and purée until smooth.

For the Garlic Paste:
Combine the garlic and olive oil in a blender and purée until smooth.

To Assemble and Serve:
In a large sauté pan, add the extra virgin olive oil and heat until the first sign of smoke. Carefully add 2 teaspoons Ginger Paste, 2 teaspoons Garlic Paste, sambal, and 3 tablespoons Garam Masala. Stir ingredients together to infuse oil. Add 1 cup Peruvian Fingerling Potatoes, 1 cup Roasted Cauliflower, and 1 cup Roasted Eggplants and return to heat. Sauté vigorously for 3 to 5 minutes to meld flavors. Season with salt, pepper, and additional sambal and curry to achieve desired heat. Stir in the parsley, chives, thyme. Portion the Aloo Gobi into two bowls. Deglaze the pan with 1½ cups of water, reduce by half, and add the butter. Pour the "pan jus" over the Aloo Gobi and garnish with ½ cup crushed corn nuts.