Chef's Recipes

Textures of Cauliflower

Grillette, Popcorn, Puree, Crumb, Micro Leaves, Sea Salt, Truffle Oil, Lemon

Serves 1

Ingredients

200g Cauliflower
30g Sourdough slices
1x Garlic clove sliced
5g Sea salt flakes
2g White pepper ground
3 tabsp Self raising flour
1 tabsp    Cornflour
Pinch Baking powder
1x Shallot
50ml Vegetable Stock
100ml Coconut milk 
¼ x Lemon juice
1x tbsp Extra Virgin Olive Oil

Method 

Crumb

• Roughly blend sourdough, garlic and raw cauliflower in medium pan with olive oil
• Cook till golden brown and crispy. Season right at the end.

Popcorn

• Make the tempura batter by mixing together the self-raising flour, cornflour, baking powder, sea salt, pepper and just enough water go get a smooth batter.
• Set fryer to 170°C 
• Cut small florets from the cauliflower head and dip into the batter.
• Then drop into heated oil and cook for 5 – 7 minutes till golden brown and crispy.
• Season when taking out of oil.

Puree

• In saucepan, sweat finely diced shallot and cauliflower florets for a few minutes. 
• Cover with just enough stock, followed by the coconut cream.
• Season and cook over medium low heat until soft.
• Season and puree in blender till smooth.

Grillette 

• Lightly oil and season sliced florets of cauliflower.
• Place on a hot chargrill and grill for 3 minutes each side, turning 180°C halfway through
• Do the same for the other side.
• When taking off the grill, squeeze the fresh lemon over the grillettes.

Serving

• Ensure all the components are piping hot, starting with puree and ending with the crumb, then the herbs and sea salt.

Enjoy!

Chef's Notes

Cauliflower is a versatile vegetable and lends itself to creativity and passionate chefs. It is ideal to create flavoursome vegan and vegetarian dishes, but equally compliments complex meals such as curries, roasts, stews and fast cooking, such as wok work, and so much more.

It is a known fact that cauliflower also handles strong flavours well, without compromising the dish.