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Yields 10 portions

Enjoy with the Creation Reserve Chardonnay

Dukkah Spice

1 tbsp fennel seeds

1 tsp ground cumin

1 tsp ground coriander

1 tsp asafoetida

1 tsp salt

Blend all of the ingredients together to a smooth powder. Store in an airtight container until ready to use on the cauliflower.

Roasted Cauliflower

1 kg cauliflower

10 g salt

20 ml olive oil

10 g dukkah spice

Cut up 100 g portions of florets. Keep all the offcuts for the purée. Bring a pot of water to a boil. Add the salt and boil the cauliflower for 4 minutes. Place the florets on a tray, drizzle with olive oil and dukkah spice. Roast in the oven at 180° C for 10 – 15 minutes.

Cauliflower Snow

250 g cauliflower, grated on the fine side of a grater

10 g basil, finely chopped

10 ml lime juice

2 g salt

Mix everything in a bowl and set aside for plating. Keep all the cauliflower offcuts for the purée.

Pickled Cauliflower

100 ml Creation Estate Chardonnay

100 ml white wine vinegar

50 ml water

25 g sugar

5 g pink peppercorns

5 g cardamom pods, whole

50 g cauliflower florets, finely sliced

Keep the offcuts for the purée. Put everything except the cauliflower in a pot and bring to a boil.

Add the cauliflower to the liquid and allow to cool. Don’t strain anything.

Cauliflower Purée

600 g cauliflower

20 g plant-based butter

100 ml coconut cream

10 g salt

Chop up the cauliflower offcuts. Place in a pot with the plant-based butter and brown. Add the salt and coconut cream. Cover the pot and cook on low – medium heat until very soft. Blend until smooth and set aside for plating.

Cauliflower Crisps

5 g salt

1 L vegetable oil

50 g cauliflower leaves found on the heads of cauliflower

Slice the cauliflower leaves finely and deep fry at 160° C. Salt them directly after frying. They will not crisp up immediately in the deep fryer before burning, so place them under the pass to allow them to crisp up.

Mustard Velouté

5 ml oil

70 g brown onion

100 ml Creation Estate Chardonnay

1/2 400ml coconut cream

20 g wholegrain mustard

5 g salt

Slice the onion and sweat in a pot, but do not brown. Add the wine and allow the alcohol to evaporate. Add the coconut cream and reduce to the desired consistency. Strain through a chinois. While still hot, add the salt and the mustard and whisk until incorporated.

Green Oil

50 g oil

125 g basil

pinch of salt

Blend all the ingredients until green in colour. Strain the oil.

Plating

Heat the purée, velouté and roasted cauliflower. Mix the green oil and velouté in a separate bowl when plating to ensure a perfect split sauce.

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