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Categories: Appetizers, Healthy eating, Vegetarian

Cauliflower amuse

Cauliflower amuse
Los Angeles Times

Entire cookbooks are written about them, glossy magazine spreads are devoted to them, home cooks blog about their addiction to making them, clamoring, "I have caught the bug!" or "I could not stop thinking about them...." Chic patisseries in Paris ... Read more

Total time: About 2 hours, including prep time | Serves 6
Note: From Damien Dulas, executive chef of Restaurant Guy Savoy in Las Vegas. This recipe requires six glasses, about 4 1/2 inches high and 2 1/2 inches in diameter.
  • 1 head cauliflower, cut into 1-inch pieces
  • 5 cups heavy cream, or quantity sufficient to cover
  • Salt
  • Freshly ground white pepper
  • 1/2 cup plus 1 tablespoon finely diced ( 1/8 -inch) watermelon radish
  • 1/2 cup plus 1 tablespoon finely diced ( 1/8 -inch) jicama
  • 1 tablespoon plus 2 1/2 teaspoons best-quality olive oil, divided
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon lime zest
  • 1/2 cup chopped brioche (about 1/4 -inch pieces)
  • 1 1/2 teaspoons clarified butter
  • 2 tablespoons chopped hazelnuts
  • 1/2 cup finely chopped cauliflower
  • 1/2 teaspoon minced parsley
  • 1/2 teaspoon minced chives
  • 1/2 teaspoon minced chervil
  • 3 1/2 ounces mizuna (about 4 1/2 cups loosely packed)
  • 1/2 cup vegetable stock

Step 1Place the 1-inch cauliflower pieces in a 4-quart heavy-bottomed saucepan, cover with the cream and bring to a boil. Reduce the heat to a low simmer, season with one-fourth teaspoon salt and cover the pot. Cook until soft, about 15 minutes, paying attention not to scorch the bottom. Strain the excess liquid and puree the cooked cauliflower in a food processor. Pass through a fine-mesh strainer and adjust seasoning with three-fourths teaspoon salt and one-fourth teaspoon white pepper, or to taste. Set aside.

Step 2In two small bowls, separately toss the watermelon radish and jicama each with one-half teaspoon olive oil, one-fourth teaspoon lime juice, one-fourth teaspoon lime zest and a pinch of salt. Set aside.

Step 3Heat the oven to 325 degrees. For the crumble, toss the brioche with the clarified butter in a bowl. Spread the brioche on a sheet pan lined with parchment paper or Silpat and toast until lightly golden, 5 to 7 minutes. Place the brioche onpaper towels and allow to cool. Place the chopped hazelnuts on a lined sheet pan and toast until lightly golden, about 10 minutes. Cool. Combine the toasted brioche, finely chopped cauliflower, minced parsley, chives and chervil, and the hazelnuts. Season with 1 1/2 teaspoons olive oil, one-eighth teaspoon salt and a tiny pinch of white pepper, or to taste.

Step 4For the mizuna emulsion, first blanch the mizuna in a saucepan of salted boiling water, just long enough to bring out the color. Strain and shock in an ice bath. Strain again, and puree the mizuna in a blender or food processor. Pass the puree through a fine-mesh strainer. Add the vegetable stock to the puree. Season with a pinch of salt. Just before serving, emulsify the puree in a blender or using an immersion blender with 1 tablespoon olive oil to incorporate until light and frothy.

Step 5Place about one-fourth cup cauliflower puree in each of six glasses. Top with 1 1/2 tablespoons each of the dressed watermelon radish and jicama. Cover with 1 1/2 tablespoons of the crumble. Finish with a few tablespoons of froth from the mizuna emulsion. (There will be extra mizuna emulsion.) Serve immediately.

Each serving:
196 calories; 4 grams protein; 12 grams carbohydrates; 4 grams fiber; 16 grams fat; 7 grams saturated fat; 45 mg. cholesterol; 116 mg. sodium.
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