• p65

    Ingredients:

    Yeasted cauliflower purée

    200g of unsalted butter

    200ml of milk

    12g of fresh yeast

    2 tsp of vegetable oil

    lemon juice

    salt

    Pickled green grapes

    60g of sugar

    90ml of lemon juice

    300ml of water

    100ml of olive oil

    6 star anise

    100ml of Pernod

    6 sprigs of thyme

    4 sprigs of tarragon

    grapes, 2 bunches, picked, white and seedless

    Mint oil

    200ml of rapeseed oil

    400g of mint, leaves picked, plus extra for garnish

    salt

    Cauliflowers fondants and florets

    2 cauliflowers

    1 knob of butter

    salt

    pepper

    Cauliflower slices

    1 cauliflower

    salt, fine

    Capers

    80g of capers

    salt

    Directions:

    Begin by preparing the pickled green grapes - these will be placed in the dehydrator and made into raisins later. Place the water, lemon juice, olive oil, Pernod, sugar, star anise, thyme and tarragon in a pan and bring to a simmer, melting the sugar and combining all of the ingredients. Add the picked white grapes, bring back to a simmer for 10 minutes, then remove from the heat and leave to cool

    Once cooled, leave to infuse for 1 hour. Then, drain the grapes (reserving the liquid for serving) and place in the dehydrator overnight. Remove the grapes once they are semi-dried and resemble raisins. Set aside until required

    For the mint oil, blanch the mint leaves in salted boiling water for 1 minute. Refresh in iced water, squeeze as much liquid out of the mint as possible, then place into the dehydrator

    Once completely dry, add to a Thermomix and cover with the grapeseed oil. Bring up to 85°C, transfer to a muslin bag and hang over a jug to collect the liquid that drips through. Set aside until required

    To start preparing the cauliflowers, remove the green leaves from the head of each cauliflower. Cut the leaves from the stalk and discard

    Use a small paring knife to remove the florets from the cauliflowers. Select 12 of the largest pieces for the fondants and cut these in half through the stalk, allowing 6 halves for each portion

    Cut the remaining pieces into small florets. Blanch the small florets and stalks in salted boiling water for 1 minute, then refresh in iced water and set aside

    Reserve all of the trimmings from the cauliflowers and blitz into small pieces using a Robot Coupe – this will be used for the purée at a later stage

    To prepare the cauliflower slices, cut the cauliflower in half through the middle of the stalk and slice very finely on a meat slicer to achieve thin cross-sections of cauliflower. Reserve the trimmings for the purée

    Deep-fry the slices at 160°C/320°F until golden brown, season with fine salt and dry on kitchen paper

    For the yeasted cauliflower purée, place a heavy-based pan over a high heat and pan-roast the reserved cauliflower trimmings in the vegetable oil until they start to colour. Add the butter and heat until you are left with beurre noisette

    Turn down the heat and cook until the cauliflower is a dark brown colour. Remove any excess butter and return the cauliflower to the pan, adding the milk and crumbling in the fresh yeast. Cook for 2-3 minutes to allow the yeast to cook out, then add the milk and reduce
    13.
    Transfer the mixture to a blender and blitz until smooth. Season with salt and lemon juice, pass through a fine sieve and reserve

    To prepare the capers, drain and deep-fry at 180°C/356°F until crispy. Drain on absorbent kitchen paper and season while they are still hot

    Preheat the oven to 180°C/356°F/gas mark 4

    Place a non-stick frying pan over a medium heat. Once hot, add a knob of butter to the pan and once the butter begins to foam, add the cauliflower fondant pieces cut-side down. Season with salt and pepper

    Once the fondants have achieved a golden brown colour, turn over and repeat to colour as much of the surface as possible. Place in the oven for 3 minutes

    Meanwhile, place the raisins, small cauliflower florets and stalks into a small saucepan. Add a little of the pickling liquor from the grapes and a splash of the mint oil. Warm through on the stove until hot. Reheat the yeasted cauliflower purée in a separate pan

    Place small spoonfuls of cauliflower purée onto each plate. Sprinkle the crispy capers onto each spoonful of purée, followed by the fresh mint leaves

    Arrange the cauliflower fondants, raisins, stalks and florets as you wish, obtaining as much height as possible. Place a few of the cauliflower crisps on top and drizzle with mint oil. Serve immediately