Warm, roasted cauliflower salad
- ROASTED CAULIFLOWER
- olive oil, to fry and roast
- 2 blanched cauliflower heads
- salt and freshly ground black pepper, to taste
- 60g butter
- 100ml water
- 30ml (2 tbsp) sugar
- 30ml (2 tbsp) white wine vinegar
- 1 star anise
- 5ml (1 tsp) coriander seeds
- 5 fresh thyme sprigs
- 10 fresh mint leaves
- 15 green grapes, to serve
- 4 rashers bacon lardon, to serve
- mixed baby salad leaves, to serv
Warm a dash of olive oil in a medium-sized pan over medium heat. Cut 1 of the cauliflower heads into florets, keeping the stem whole. Using a mandoline, slice the cauliflower stem as thinly as possible. Grate the other cauliflower into a large bowl and add the grated cauliflower to the hot pan. Fry until golden brown, stirring occasionally. Remove the mixture from the pan, season to taste, place in a blender with 30g of the butter and blitz until smooth. Set the puree aside to cool.
Place a medium-sized pot over medium-high heat. Fill with water, add a pinch of salt and bring to a rolling boil. Add the florets and cook, 5 minutes. Drain and set aside to cool. Season to taste.
For the pickling liquid, dissolve the sugar into the white wine vinegar and 100ml water in a small pot over a medium heat. Add the star anise, coriander seeds and thyme. Place the sliced cauliflower stem in the liquid and cook, 2 minutes. Turn off heat, keeping the ingredients in the pot.
Place another medium-sized pan over medium heat and warm up a dash of olive oil. Place the blanched cauliflower and remaining butter in the pan, and cook until browned. Add the fresh mint and season to taste. Remove from pan and set aside to cool.
To serve, spoon the puree onto a plate, top with roasted cauliflower and arrange the grapes on the plate. Add slices of lardon and garnish with baby salad leaves.