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Cauliflowered redesigned
Often banished into the role of a simple side dish – the intermediate level in a dish that opposes expectations. This recipe, cauliflower cloud with charred puree, turmeric foam and crispy leaves, transforms the familiar into the extraordinary, celebrates texture, contrast and taste in a really avant-garde presentation.
With its velvety puree, its earthy char, the essential foam and the crispy leaves, this dish is a research into technology and art. It is a sensory journey – diagonally, smoky, airy and crispy – to captivate the palate and the eye equally.
The art of transformation
This creation unfolds in four different components, each emphasizing a unique facet of the cauliflower character.
1. Flower cloud: A delicate, silky puree that was whipped into an airy texture and offers a gentle, creamy canvas for future elements.
2. Charbed cauliflower puree: Deep caramelized flowers that are mixed into a smoky, velvety paste that earth the dish with earthy intensity.
3. Turmeric foam: A bright, golden crown with subtle coconut notes and a hint of citrus fruits that bring both color and a feeling of lightness.
4. Crispy cauliflower leaves: These leaves are often thrown away, and add both texture and a sustainable, zero waste element.
Serves: 2
Ingredients
Calant elements:
- Cauliflower, whole – 1 medium head (approx. 800 g)
- Olive oil – 2 tablespoons (27 g)
- Sea salt – 1 TL (5 g)
- White pepper – ½ TL (1 g)
Charired cauliflower puree:
- Flower blossoms (from the head) – 200 g
- Unsalented butter – 1 tablespoon (14 g)
- Garlic, crushed – 1 clove (5 g)
- Heavy cream – 2 tablespoons (30 g)
- Smoker sea salt – ½ tl (2 g)
Turmeric foam:
- Coconut milk – 100 g
- Fresh turmeric, grated – 1 tablespoon (15 g) or turmeric powder – ½ tl (1 g)
- Lecithin powder (for foam) – 1 tl (3 g)
- Lime bowl – ½ TL (1 g)
- pinch of salt
Crispy cauliflower leaves:
- Calvana leaves – from the head (approx. 50 g)
- Olive oil – 1 TL (5 g)
- Sea salt – a pinch
Garnish:
- Microgreens (optional)
- Edible flowers (for color)
- Black sesame seeds – ½ TL (2 g)
Proceedings
1. Flower cloud (sous video or poached)
The cloud -like puree is the basis of the court and offers a soft, creamy contrast to the strong char and the crispy leaves.
- Separate the flowers from the cauliflower head and reserve the leaves for later.
- Simmer half of the flowers (300 g) in salted water to the fork (approx. 10 minutes).
- Transfer the boiled flowers with olive oil and a pinch of salt into a blender and mix them smoothly.
- Give the puree through a fine sieve for an exceptionally silky texture. Keep yourself warm.
2. Charbed cauliflower puree
This element introduces rich smoke that is achieved by caramelization with high heating.
- Heat a cast iron pan until smoking. Add the remaining flowers (200 g) with a slight splash of olive oil.
- Up to deep golden and charred, about 4 minutes.
- Mix the charred flowers with butter, heavy cream and smoked sea salt until they are smooth. Adjust the spices to the taste.
3. Turmeric foam
A lively golden foam that wears soft coconut notes and a bright citrus degree.
- Warm the coconut milk gently with turmeric and lime peel so that the flavors can infuse.
- Stir Lecithin powder and then use a immersion mixer to create a stable foam. Set aside.
4. Crispy cauliflower leaves
These leaves nod on sustainability and at the same time give a delicate crunch while the food waste is minimized.
- Throw the reserved cauliflower leaves with olive oil and a pinch of sea salt.
- Bake for 10 minutes at 180 ° C (350 ° F) or until you are crispy and golden.
Plating: the avant-garde composition
- Start with a generous fall of the cauliflower cloud as a central element.
- Artfully put a smear of the charred puree next to and create a visual contrast of colors and textures.
- Spoon the turmeric foam slightly over the cloud so that it can fall naturally.
- Assign the crispy cauliflower leaves for an architectural, sculptural effect.
- With microgre, edible flowers for color and a subtle scatter of black sesame seeds for an earthy crunch.
Tasting notes: a symphony of texture and taste
The first bite offers creamy sweetness from the cloud, followed by the deep, smoky notes of the charred puree. The turmeric foam, light and floral, dances on the tongue, while the crispy, slightly salted leaves underline every sip with a satisfactory crunch. The court is a study in contrasts – light and rich, creamy and crispy, earthy and lively.
A sustainable masterpiece
This dish not only shows culinary techniques, but also promotes sustainable practices. By using every part of the cauliflower, from flowers to leaves, it shows how fine food and zero-waste principles can harmoniously coexist.
In order to accompany the sensitive textures and earthy grades, a mineral -controlled white wine, like an aged Chenin Blanc or a crispy Albariño, offers an ideal balance between acidity and complexity. For a non-alcoholic pairing, a slightly spiced turmeric and ginger tonic with a lime squeeze reflects the light flavors of the foam and gives a refreshing contrast.
In summary, the cauliflower cloud with charred puree, turmeric foam and crispy leaves is more than a dish. It is research into what is possible if we do not see an ingredient for what it is, but for what it can be. It challenges conventions, delights the senses and primarily celebrates the art of culinary craft.
