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Roast Cauliflower with Lemon Curry Oil and Parmesan by Florian Favario Michelin-starred Executive Chef of Céleste at The Lanesborough

Cook at Home

Cauliflower has fantastic health benefits, including anti-inflammatory properties, antioxidants, is known to lower your cancer risk and is also full of fibre. On its own however its often thought of as rather boring, so our tendency is to cover it in cheese. When cauliflower is roasted however something rather extraordinary happens to it. This wonderful recipe from the Michelin star chef of The Lanesborough is sure to put cauliflower at the top of your veggies list!

Serves

4

Prep Time

60 mins

Cooking Time

45 mins

Ingredients

  • 1 x cauliflower
  • 100g onion
  • 50g tempura mix
  • 200g milk
  • 200ml cream
  • coriander cress for decoration
  • 4g curry powder
  • 15ml olive oil
  • 30g lemon juice
  • 2g salt

Method

To make the cauliflower

  • Take the cauliflower and cut all the fleurettes off the stem.
  • Reserve four of the largest fleurettes to the side for the garnish. The rest will be used for the puree.
  • Bring a pan of water with a pinch of salt to the boil and add the four large fleurettes.
  • Cook them for 8 minutes then chill them in ice water.
  • Once cold remove from the water and leave them to the side to drain.

To make the cauliflower purée

  • With the rest of the cauliflower, slice finely and place in a saucepan with a pinch of salt.
  • Sweat for 6 minutes on a low heat then add the milk and the cream.
  • Cook for 20 minutes on a medium heat, then using a blender make the puree.
  • Pass through a fine sieve.

To make the curry dressing

  • Juice the lemon, then mix curry powder, oil and lemon juice together.

To make the tempura onion

  • Make the tempura by mixing the tempura with iced water.
  • Slice the onion 5 mm thick then dip the onion ring inside the tempura mix.
  • Fry until crisp.

To finish the dish

  • Dress the plate with cauliflower purée and some of the chopped tempura onion.
  • Fry the cauliflower fleurettes until golden brown with the remaining onion and some of the curry dressing.
  • Transfer the cauliflower to the oven and lightly roast for 10 minutes.
  • Add the cauliflower on top of the purée and dress the plate with the remaining curry oil
  • At the last minute add some coriander cress.
  • Serve.

Céleste at The Lanesborough, Hyde Park Corner, London, SW1X 7TA

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