Gastronomixs

Vacuum-cooked cauliflower

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

Vacuum-cooked cauliflower

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Ingredients

12

whole

cauliflower florets of approx. 2cm

 

 

sea salt

 

 

peppercorns

 70

 g

clarified butter

 

 

olive oil

 

 

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

  • As a vegetable side dish, e.g. with celery, sweet pepper, aubergine or butterhead lettuce.
  • In a salad with rocket, nuts and smoked halibut.

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