Roast Cauliflower with Lemon Curry Oil and Parmesan by Florian Favario Michelin-starred Executive Chef of Céleste at The Lanesborough

Serves

4

Prep Time

60 mins

Cooking Time

45 mins

Ingredients

• 1 x cauliflower
• 100g onion
• 50g tempura mix
• 200g milk
• 200ml cream
• coriander cress for decoration
• 4g curry powder
• 15ml olive oil
• 30g lemon juice
• 2g salt

Method

To make the cauliflower

• Take the cauliflower and cut all the fleurettes off the stem.
• Reserve four of the largest fleurettes to the side for the garnish. The rest will be used for the puree.
• Bring a pan of water with a pinch of salt to the boil and add the four large fleurettes.
• Cook them for 8 minutes then chill them in ice water.
• Once cold remove from the water and leave them to the side to drain.

To make the cauliflower purée

• With the rest of the cauliflower, slice finely and place in a saucepan with a pinch of salt.
• Sweat for 6 minutes on a low heat then add the milk and the cream.
• Cook for 20 minutes on a medium heat, then using a blender make the puree.
• Pass through a fine sieve.

To make the curry dressing

• Juice the lemon, then mix curry powder, oil and lemon juice together.

To make the tempura onion

• Make the tempura by mixing the tempura with iced water.
• Slice the onion 5 mm thick then dip the onion ring inside the tempura mix.
• Fry until crisp.

To finish the dish

• Dress the plate with cauliflower purée and some of the chopped tempura onion.
• Fry the cauliflower fleurettes until golden brown with the remaining onion and some of the curry dressing.
• Transfer the cauliflower to the oven and lightly roast for 10 minutes.
• Add the cauliflower on top of the purée and dress the plate with the remaining curry oil
• At the last minute add some coriander cress.
• Serve.