Milton's Cuisine & Cocktails: Charred Broccoli, Cauliflower, and Red Pears Broccoli, Cauliflower, and Red Pears Ingredients 1/4 lb. roasted broccoli florets1/4 lb. roasted cauliflower florets1 red pear, quartered and seeds removed1/2 cup sweet potato puree1/4 cup Asher blue cheese, crumbled1/4 cup pickled red onion1/4 cup crushed glazed pecans1 oz. sherry maple vinaigretteOlive oil for coatingSalt and pepper to taste Broccoli, Cauliflower, and Red Pears Procedure Preheat your oven to 350 degrees. Separately, toss the vegetables with enough olive oil to coat, and season each with salt and pepper. Place the vegetables on three separate sheet pans, and roast for approx. 30 minutes, rotating and stirring the vegetables half way through. Allow to cool for five minutes, and coat with the sherry maple vinaigrette. Sweet Potato Puree Ingredients 2 whole sweet potatoes 2 tablespoons brown sugar, packed1/2 cup water Kosher salt Salt and pepper to taste Sweet Potato Puree Procedure Preheat your oven to 350 degrees. Coat the sweet potatoes in olive oil and kosher salt. Roast on a sheet pan for approx. 45 minutes. Allow the potatoes to cool for 15 minutes, and peel away the skin. Place the potatoes in a food processor with the brown sugar and water, and blend until smooth. Season with salt and pepper. Sherry Maple Vinaigrette Ingredients 1/3 cup shallot (brunoise) 1/2 cup sherry vinegar1/2 teaspoon vanilla bean paste1/2 cup whole-grain mustard 1/2 cup olive oil1/2 cup maple syrup Sherry Maple Vinaigrette Procedure Combine all ingredients. Plating With a large spoon, place a dollop of sweet potato puree on a plate. Push the puree with the spoon across to the other side of the plate. Place the roasted vegetables on top of the puree, and garnish with the blue cheese, pecans, and pickled red onion.