Cauliflower 3-Ways

• Cauliflower purée
• 0.800 kg Cauliflower
• 0.350 lt Milk
• 0.200 kg Flour (or as needed to cover the cauliflower when poaching)
• 0.010 kg Salt
• 0.100 lt Cream
• 0.080 kg Butter
• 0.010 kg Curcuma/ tumeric
• Soufflé
• 0.250 kg Cauliflower purée (part set aside previously)
• 0.100 kg Melted butter
• 0.100 kg Breadcrumbs
• 0.002 kg Cayenne
• 0.010 kg Thyme, fresh
• 0.005 kg Rosemary, fresh
• 0.001 kg Nutmeg, freshly grated
• 0.045 kg Butter
• 0.045 kg Flour
• 0.160 lt Milk, warm
• 4x pcs Egg yolks (about 0.060 kg)
• 5x pcs Egg whites (about 0.150 kg)
• Cauliflower stems and leaves
• 0.400 kg Cauliflower stems, cleaned
• 0.100 kg Cauliflower leaves, cleaned
• 0.200 kg Red onion, fine julienned
• 0.200 lt Olive oil
• 0.250 kg Almonds, sliced, toasted
• 0.025 kg Cilantro/coriander, fresh, minced
• 0.075 lt Red wine vinegar

1. 1 Mep: clean the cauliflower, breaking it into smaller separate parts: the florets, which we will use for part purée and part sautéing; the core for the purée; the stems for sautéing; the leaves for the salad with the almonds.
2. 2 Cauliflower purée: in a small saucepan, put the florets and the core.
3. 3 Cover with milk.
4. 4 Add the salt.
5. 5 Bring to a simmer and cook through for the purée, removing some florets when cooked al dente.
6. 6 Set aside 15 small florets for later ( 3 x pax).
7. 7 Separate the solid from the liquid, keeping the milk apart.
8. 8 Purée the leftovers and pass through a sieve to have a smooth purée.
9. 9 Set aside 0.250 kg of plain cauliflower purée.
10. 10 In the rest of the purée, add the cream, the butter and the curcuma / turmeric; set aside, keeping warm.
11. 11 Soufflé:
12. 12 Butter soufflé ramequins with the melted butter.
13. 13 Coat the inside with the breadcrumbs. Set the ramequins aside in the fridge.
14. 14 Melt the butter in a saucepan.
15. 15 Add the flour to make the roux.
16. 16 Add the warmed milk and cook to remove any lumps.
17. 17 Add the cayenne, thyme, rosemary, and nutmeg.
18. 18 Remove from the heat, and while stirring, add the egg yolks one by one.
19. 19 Add the cauliflower purée.
20. 20 Whisk the egg white with a pinch of salt until soft peaks.
21. 21 Fold the egg whites into the purée mixture gently without beating.
22. 22 Pour in the ramequins.
23. 23 Dust with breadcrumbs.
24. 24 Bake at 200°c / 400 °f for 35 to 40 min.
25. 25 Cauliflower stems and leaves:
26. 26 Toast the almonds in the oven for a few minutes.
27. 27 Julienne the stems.
28. 28 Sauté with 0.050 lt of the olive oil together with the reserved stems from the first part of the recipe.
29. 29 Add the red onions julienne.
30. 30 Add the almonds.
31. 31 Remove from the heat, add the coriander/cilantro.
32. 32 In a separate bowl, mix the chiffonade of the leaves with a splash of the red wine vinegar and the olive oil.
33. 33 Add the sautéed stems and florets to have a warm salad.
34. 34 Plating:
35. 35 Spoon and swoosh the warm purée in the lower part of the plate from 07h00 to 13h00, leaving a hollow in the swoosh.
36. 36 Spoon the warm salad in the hollow.
37. 37 Add the individual soufflé in the 1st upper quadrant, upper middle centre.
38. 38 Decorate with some fresh coriander/cilantro.
39. 39 Add some evvo for decoration if desired.
40. 40 Nutritional Highlights: this sophisticated recipe yields an estimated 5,000 to 5,500 kcal in total, largely due to heavy cream, butter, and olive oil, but is very low-carb, moderately high in protein, and exceptionally high in healthy fats. This meal is an ideal fit for Keto or low-carb diets because of the high-fat and low net-carbohydrate profile. Cauliflower purée (the base): this base has a Low Glycemic Load (LGL): by swapping heavy starches for cauliflower, this purée provides dietary fibre without spiking blood sugar. Vitamins: highly concentrated with vitamin C and Vitamin K. Fats creaminess: the addition of whole milk, cream, and butter boosts both the calorie count and the saturated fat content, though it adds a rich mouthfeel. The soufflé (rich & savoury): building on the purée, the soufflé transforms the vegetables into an elegant, airy dish. High protein profile: features egg yolks and egg whites, offering an excellent source of highly bioavailable protein and essential amino acids. Calorie-dense: the addition of butter, flour, milk, and breadcrumbs adds a significant amount of carbohydrates and complex fats. Antioxidants: spices like cayenne (capsaicin) and freshly grated nutmeg can help boost metabolism and provide mild anti-inflammatory benefits. Stems and leaves (nutrient & antioxidant boost): using the entire vegetable drastically improves the nutritional yield compared to using florets alone. Fibre & micronutrients: the stems and leaves are the most fibrous parts, delivering great digestive benefits and aiding in satiety. Healthy fats: olive oil and toasted almonds contribute an immense amount of monounsaturated fats, which support heart health.Minerals: almonds provide an excellent plant-based source of vitamin E and Magnesium.

Sustainability impact

Wasted avoided: outer leaves and stems from the cauliflower. By-product used: cauliflower stems, cauliflower core, cauliflower leaves. Valorisation strategy: to maximise our recipe's value, we start by positioning it as a high-end, zero-waste, vegetable-forward tasting menu dish. We try to offset premium dairy costs by showcasing the typically discarded stems and leaves in a vibrant, textured salad that justifies a high-margin menu price and novelty approach to nose-to-tail cooking for vegetables. Circular economy principle: applying the circular economy to this menu means eliminating waste and maximising ingredient utility, thus optimising your ingredients by turning stems into a slaw base, using leaves for garnish, and re-infusing poaching liquids. Using all parts of the cauliflower allows us to maximise the use of the ingredients themselves.