We’re going to make one of my favorite dishes so far! It’s a beurre noisette fried cauliflower with a hazelnut cream, a madeira & clove gel, a cauliflower cream and a beurre noisette & mosterd vinaigrette.
The fried cauliflower
Ingredients
- 500 g butter
- 1 cauliflower
Instructions
- Transfer the butter into a pan and caramelize this on a medium heat till you have a nice and golden beurre noisette. Whisk it every now and then to prevent it from burning.
- Once it’s golden pour it on a sieve that’s laid with a kitchen paper. Then pour the beurre noisette into a saucepan and heat it up till it’s around 180 °C.
- Meanwhile clean one cauliflower and cut it into big florets. Keep the stem for later.
- Divide the big florets from the smaller ones and fry the big ones in the beurre noisette on all sides till golden and cooked. You can check this by inserting a knife in the middle.
- If it’s already golden but not cooked enough bake it in an oven of 160 °C for a couple more minutes.
- Now season it with flaky salt and then keep the cauliflower in your fridge for later.
The beurre noisette & mustard vinaigrette
Ingredients
- 60 g mustard
- 50 g apple cider
- 80 g vegetable broth
- 150 g clarified butter
- 3 g salt
- 0.25 lemon for zest
Instructions
- Take the beurre noisette we just used to fry the cauliflower and pour it on a sieve that’s laid with a kitchen paper.
- Then transfer the mustard into a saucepan together with the apple cider, the vegetable broth, the clarified beurre noisette, the salt and the zest of a quarter of a lemon.
- Now while mixing bring it to a boil and then keep it in your fridge for later.
The madeira and clove gel
Ingredients
- 200 g apple juice
- 70 g ginger syrup
- 2 g salt
- 20 pieces cloves
- 100 g Madeira
- 3 g agar
Instructions
- Pour the apple juice into a saucepan together with the ginger syrup, the salt and the cloves. Now bring this to a boil and then directly cover it with plastic foil and let this marinate for 3 hours out of the fridge.
- Pour it through a sieve into a saucepan and add the madeira and the agar powder. Mix this and then bring it to a boil for 1 minute.
- Now pour it into a bowl and let it cool down in your fridge.
- Once it’s chilled transfer it into a blender and blend it into a smooth gel.
- Then transfer it into a piping bag and keep it in your fridge for later.
The hazelnut cream
Ingredients
- 100 g hazelnuts
Instructions
- Toast the hazelnuts at 160 °C for around 20 minutes till golden.
- When still hot transfer them into a blender and blend it till smooth. This will take around 10 minutes.
- Now pour it in a bowl and keep it out of the fridge for later.
The cauliflower tartare
Ingredients
- The cauliflower stem ​
- 60 g sushi vinegar
- 30 g ginger syrup
- 2 g salt
Instructions
- Take the stem and cut it on a mandolin into thin slices. Chop those slices and then cut them into small cubes.
- Now pour the sushi vinegar into a saucepan together with the ginger syrup and the salt.
- Bring this to a boil, then add the chopped cauliflower and let this cool down out of the fridge.
The cauliflower cream
Ingredients
- 300 g cauliflowers
- 300 g vegetable broth
- 200 g cream 35% fat
- 20 g white wine vinegar
- 4 g salt
- xanthan powde
Instructions
- Chop the remaining cauliflower florets. Transfer 300 grams of cauliflower into a saucepan together with the vegetable broth, the cream, the white wine vinegar and the salt.
- Bring this to a boil and then reduce this till almost all the liquid has vaporized.
- Now transfer it into a blender and blend it till smooth.
- Once it’s smooth add a knife tip of xanthan powder and blend it for another minute. This will help to prevent it from separating.
- Then transfer it into a piping bag and keep it in your fridge for later.
The mustard seeds
Ingredients
- 60 g mustard seeds
- 300 g water
- 25 g sugar
- 3 g salt
- 40 g sushi vinegar
Instructions
- Pour the mustard seeds into a saucepan together with the water, the sugar, the salt and the sushi vinegar.
- Now let this simmer until almost all the liquid has vaporised.
- Then pour it in a bowl, cover it and let it set in your fridge.
How to finish the dish
Instructions
- Cut the fried cauliflower in half and heat it up at 160 °C for around 5 minutes.
- Meanwhile mix the beurre noisette vinaigrette with the mustard seeds and heat this up while mixing to prevent it from burning.
- After that take some of the cauliflower tartare and put a tablespoon in the middle of a hot plate. Then take the hot cauliflower and season the top with flaky salt.
- Now pipe the hot cream on top and do the same with the madeira & clove gel and the hazelnut cream.
- Transfer it on the cauliflower tartare and finish the dish with a tablespoon of the hot vinaigrette.