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Appetizers, Healthy Eating, Vegetarian

Cauliflower amuse

Cauliflower amuse
Los Angeles Times

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Total time: About 2 hours, including prep time | Serves 6
  • 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.

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.


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