Today 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
500 grams | butter |
1 | cauliflower |
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 degrees Celsius. 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 degrees Celsius 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
60 grams | mustard |
50 grams | apple cider |
80 grams | vegetable broth |
150 grams | clarified beurre noisette |
3 grams | salt |
| The zest of a quarter of a lemon |
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
200 grams | apple juice |
70 grams | ginger syrup |
2 grams | salt |
20 pieces | cloves |
100 grams | madeira |
3 grams | agar powder |
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
Toast 100 grams of hazelnuts at 160 degrees Celsius 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
| The cauliflower stem |
60 grams | sushi vinegar |
30 grams | ginger syrup |
2 grams | salt |
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
300 grams | cauliflower |
300 grams | vegetable broth |
200 grams | cream |
20 grams | white wine vinegar |
4 grams | salt |
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 into a smooth cream. 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
60 grams | mustard seeds |
300 grams | water |
25 grams | sugar |
3 grams | salt |
40 grams | sushi vinegar |
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 vaporized. Then pour it in a bowl, cover it and let it set in your fridge.
How to finish the dish
Cut the fried cauliflower in half and heat it up at 160 degrees Celsius 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.