50g tempura mix
Coriander cress for decoration
4g curry powder
15ml olive oil
30g lemon juice
Take the cauliflower and cut all the fleurettes off the stem.Keep the four largest fleurettes to the side for the garnish. The rest will be used for the purée.Bring a pan of water to the boil with a pinch of salt and add the four large fleurettes and cook them for 8 minutes. Then, chill them in ice water. Once cold, take out the water and leave them to the side to drain.
With the rest of the cauliflower, slice them finely and put in a saucepan with a pinch of salt.Sweat them for 6 minutes on a low heat then add the milk and the cream.Cook for 20 minutes on a medium heat then mix in a blender to make the purée.Pass through fine sieve.
Juice the lemon and mix curry, oil and lemon juice together
Make the tempura mix (tempura/water).Slice the onion 0.5cm thick then deep the onion ring inside the mix and fry until crisp.
Dress the plate with cauliflower purée and some of the chopped tempura onion.Fry the cauliflower fleurettes until brown coloration with the remaining onion and some of the curry dressingTransfer the cauliflower to the over and lightly roast for 20minutes.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 and serve.
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