Gastronomixs

Vacuum-cooked cauliflower

By sous vide cooking the cauliflower first and then caramelizing it, the structure becomes great!

Based on a creation by Thomas Keller, of restaurants The French Laundry and Per Se.

Makes 12 pieces.

Vacuum-cooked cauliflower

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Ingredients

12

whole

cauliflower florets of approx. 2cm

As needed:

 

salt

As needed:

 

peppercorns

70

 g

butter, clarified

As needed:

 

olive oil

As needed:

 

champagne vinegar

Preparation method

  • Seal the cauliflower in a vacuum bag with salt and pepper.
  • Cook the cauliflower for 15 minutes at 85°C and immediately chill in ice water.
  • Heat the clarified butter in a pan and add the cauliflower florets.
  • Fry the cauliflower florets until they start to caramelise.
  • Dry the cauliflower on paper towels and sprinkle with a little olive oil and champagne vinegar.

Serving suggestions

  • In a salad with rocket, nuts and smoked halibut.
  • Use in a dish with components of celery, bell pepper, eggplant, and butterhead lettuce.
  • Use in a dish with components of white fish, spinach, and oxheart cabbage.

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