Gastronomixs

Cauliflower heart with infused wild mushroom and red onion

Cauliflower heart with infused wild mushroom and red onion Enlarge

The heart of a cauliflower is often discarded, which is a great shame. With a few simple steps, this part of the cauliflower can form the perfect basis for a dish. The heart can easily be complemented by a variety of components. This composition makes use of a cauliflower crème, pickled red onion, and almond mushrooms. The dish is finished and given extra crunch with a little crumble of onion and garlic and green herb paper. Don't let anything go to waste; think of ways of using as much of a product as possible.

Ingredients

10

 

cauliflower heart

 

 

sea salt

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500

g

cauliflower

40

g

butter

 

 

salt and pepper

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400

g

potato, floury

1

bunch

parsley

 

 

salt and pepper

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2

 

onions

½

heads

garlic

200

g

panko

 

 

sunflower oil

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5

 

red onions

150

g

water

25

g

salt

50

g

sugar

100

g

white vinegar

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100

g

small button mushrooms

75

g

almond oil

 

 

salt

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1

tray

Lupine cress

Preparation method: Deep-fried cauliflower heart
  • Blanch the cauliflower heart in plenty of salted water until al dente.
  • Then cool in iced water.
  • Remove from the water and pat dry.
Preparation method: cauliflower salve
  • Chop the cauliflower into large chunks
  • Boil the cauliflower until tender before blending in a thermo blender.
  • Add the butter and season to taste with salt and pepper.
  • Pass the mixture through a strainer.
 Preparation method: green herb crunch
  • Boil the potatoes until done.
  • Blend the potatoes with the parsley and a small amount of cooking liquid.
  • Pass through a sieve and spread out thinly on silicone sheets.
  • Leave the sheets to dry in a drying cabinet (90℃) or oven, or under heat lamps.
  • Dip the herb glass into oil (115℃) to achieve a transparent effect.
  • Store in an air-tight container with silicone granules.
 Preparation method: garlic and crispy onion crumble
  • Clean the garlic and blanch it four times in fresh water each time.
  • Then cut the garlic into thin slices, preferably using a mandolin. 
  • Place the garlic slices in a drying cabinet until they are dry.
  • Chop the onions into thin slices using a food cutter on setting 4 and deep-fry in sunflower oil until golden brown. Then place the onion in the drying cabinet as well and leave until nice and crispy.
  • When everything is thoroughly dry, fry the panko in a pan with a little oil.
  • When the panko is a lovely brown colour, transfer it to a blender or thermo blender together with the garlic and onion.
  • Blend briefly into a crumble.
Preparation method: pickeld red onion
  • Peel and quarter the onions.
  • Combine with the remaining ingredients.
  • Cook covered over a low heat for two to three hours
 Preparation method: mushrooms infused with almond oil
  • Clean and trim the mushrooms.
  • Put the mushrooms and almond oil in a vacuum sealer bag and pull vacuum.
  • Store in the vacuum sealer bag until use.
  • Remove from the oil and season lightly with salt.
Finishing & presentation
  • Deep-fry the cauliflower hearts at 170°C until golden brown.
  • Lay on kitchen paper to absorb the excess fat.
  • Season to taste with the sea salt.
  • Inject cauliflower purée into the cauliflower hearts.
  • Place a few mushrooms in the purée.
  • Position pickled onions in between the 'arms' of the cauliflower.
  • Sprinkle with the crumble.
  • Garnish with the herb crisp and the Lupine cress.
  • Place on a plate and serve.

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