Gastronomixs

Cauliflower heart with infused wild mushroom and red onion

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.

Cauliflower heart with infused wild mushroom and red onion

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

10

 

cauliflower heart

 

 

sea salt

View this component

500

g

cauliflower

40

g

butter

 

 

salt and pepper

View this component

400

g

potato, floury

1

bunch

parsley

 

 

salt and pepper

View this component

2

 

onions

½

heads

garlic

200

g

panko

 

 

sunflower oil

View this component

5

 

red onions

150

g

water

25

g

salt

50

g

sugar

100

g

white vinegar

View this component

100

g

small button mushrooms

75

g

almond oil

 

 

salt

View this component

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.

Previous page