Ingredients (serves 4)
- 4 heads of cauliflower
- 2 cloves of garlic
- 1 onion
- 2 sprig of thyme
- 1 teaspoon of curry powder
- 100g of Parmesan
- 20g of white chocolate
- 1tbsp of truffle oil
- 100g of flaked, toasted almonds
- 200ml of cream
- 50g butter
- 100ml vegetable stock
- 100ml white vine vinegar
- 1tsp of mustard seeds
- 50g sugar
- 150ml water
Chargrilled, curried cauliflower
- Bring a pot of water to the boil and add a pinch of salt. Take one of the cauliflower heads and, using a small knife, remove the florets from the stem. Cut the cauliflower into medium sized pieces and blanch in the boiling water. After 1 minute remove from the boiling water and refresh in ice. Once the cauliflower is cooled, remove from the ice water, drizzle with olive oil, salt,
pepper and curry powder.
- Take a cast iron chargrill pan and place on a high heat. Once the pan is smoking hot, place the florets of cauliflower onto the griddle. Once the cauliflower has bar markings, remove from the griddle and set aside.
Cauliflower puree and foam
- Take two heads of cauliflower, remove the florets from the stem and finely chop the cauliflower. Finely slice the onion, crush the garlic and sweat together with 1 sprig of thyme in a medium sized pot.
- Once the onion is soft, add 50g of butter and the cauliflower. Season with salt and add 100ml of vegetable stock. Cover with a lid and let the cauliflower cook quickly over high heat.
- Once the cauliflower softened, remove the lid and add the cream. Let the cream reduce by half before adding everything to the food processor to blend until smooth.
- Once smooth, remove from the blender, pass through a fine sieve and split between two bowls.
- Add the Parmesan cheese and truffle oil to one bowl and emulsify while still hot. Add the white chocolate to the other bowl and emulsify.
- For the foam, cool down the Parmesan and truffle mixture and pour into a foam gun and insert one gas charge. This aerates the mixture and makes it nice and light. Serve the cauliflower and white chocolate puree warm.
- Add the vinegar, sugar, water, mustard seeds and 1 sprig of thyme into a pot and bring to the boil.
- Cut the florets of the remaining cauliflower head and into small florets. Set some of the larger pieces aside. Add the smaller pieces of florets into the pot of pickling liquid, cover with a lid and remove from the heat.
- Finely slice the larger pieces of cauliflower on a mandoline and place in ice water.