For 4 Servings
For the Cauliflower
- 1 cauliflower head
- 50ml white vinegar
- 300ml olive oil
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 clove of garlic
- 10 black peppercorns
- 10 curry leaves
- 10g pink Himalayan salt
- 10g yellow curry powder
- 500ml soy milk
- 50g fresh butter
- Wash the cauliflower and then slice it into 4 beautiful slices of 3cm thickness each. Set them aside.
- Separate the remainder of the cauliflower’s tops gently, ensuring that you do not damage their shape. Set them aside.
- Arrange the beautifully sliced cauliflower into a vacuum cooking bag, and add the curry leaves, Himalayan salt, yellow curry powder, soy milk, fresh butter and seal.
- Cook the bagged cauliflower slices in a steam oven* at 90 ° C for 35 to 40 minutes. At the end of the cooking, immerse the bagged cauliflower in ice-water and reserve it in the fridge for 1 hour.
- Once they have cooled, open the bags and collect the cooking juice on a plate about 5 cm deep and place in the freezer for 3 hours.
- Once the liquid is perfectly frozen, scrape it with a fork to obtain a frost of granite texture. Keep frozen until needed.
- In a large saucepan, heat the white vinegar with the olive oil, thyme, rosemary and garlic, then add the black peppercorns.
- Bring to liquid to a boil, then add the cauliflower tops and simmer for 5 to 7 minutes until cooked. Keep warm in the liquid until ready to serve.
*Chef’s trick: If you do not have a steam oven, cook the cauliflower for 35 min over low heat in a saucepan by immersing completely in the prepared liquid until is has cooked completely – it should be soft.
For the Goji Berry Purée
- 500ml water
- 200g dried goji berries
- Place the water in a saucepan and then add the goji berries.
- Bring it to a simmer and allow the berries to rehydrate for about 5 minutes to rehydrate.
- Drain the liquid from the berries reserve it. Blend 3 quarters of the berries to form a smooth purée. Keep the last quarter of berries for garnish.
For the Black Garlic Purée
- 100g fermented black garlic
- Olive oil
- Peel the fermented black garlic and pass it through the sieve to purée it.
- Whisk the purée up with some olive oil until it forms a smooth consistency.
- 50g fresh horseradish
- Candied lemon rectangles
- 4 nasturtium leaves
- Coriander cress
- Broccoli cress
- 5g dried mango powder
- Olive Oil
- Place the cauliflower slices in a nonstick skillet over medium heat and brown them lightly on both sides.
- Using a brush, lacquer the slices, then caramelize a few minutes in the oven in grill mode.
- Arrange them on plates and grate the horseradish with a Microplane® grater over them.
- Place 1 spoonful of goji berry purée and 1 spoonful of black garlic
purée on the plate.
- Break apart the candied lemon rectangles and sprinkle the pieces on the cauliflower slices.
- Place the cauliflower tops and the quarter of goji berries filled with reserved juice, then sprinkle with the cress herbs.
- Just before serving, sprinkle over the the dried mango powder and add a dash of olive oil.
- Present the milk frost in a separate dish.
Recipe Courtesy of Sylvestre Wahid of 2 Michelin-starred Restaurant Sylvestre Wahid at Hotel Thoumieux in Paris.