1 whole cauliflower 1 head of sprouting caverlo nero (tender stem broccoli tops will do if not available) 50g flaked almonds 2 tbsn rapeseed oil 85g unsalted butter ½ lemon 1 cured or smoked duck breast
For cauliflower puree
250g cauliflower 30g butter 300 g water 200g double cream
By focusing on the vegetables on the plate and using a protein as garnish, we truly feel this is a healthier and more sustainable way of cooking which benefits our clients and helps drive their business. I chose this dish as I feel it represents our food style at BM, by focusing on the vegetables on the plate and using a protein as garnish. We truly feel this is a healthier and more sustainable way of cooking.
Trim the outer leaves and the base core away, Cut the cauliflower in half, down the middle then cut a thick slice from each half giving you 2 thick steaks from the cauliflower and set aside, use the trim to make the puree
Cut the cauliflower into florets ,place the cauliflower in a pan with the butter and water and simmer with a cartouch until most of the liquid has evaporated. Add the cream and simmer for 5 minutes. Place into a high speed blender and blend until extremely smooth and set aside until needed.
Heat a medium sized frying pan on a medium to high heat and add the oil, Season the cauliflower steaks with sea salt and add to the pan. You should treat this very much like a thick steak and fry without moving for 5 mins or until a good level of dark caramelisation, place a cartoush on top of the cauliflower and then a heavy pan top of that so that it is pressing the cauliflower down as a weight.
Remove the pan from the stove but leave the weight pan on top and set aside to finish cooking using the existing heat in the pan , this will be about 8 -10 minutes.
For the garnish, place the almonds underneath a hot grill until lightly toasted and set aside to cool.
Pick the small budding tops from the caverlo nero, heat 10g of butter in a small pan until slightly nutty and add the tops and season with sea salt cook for 10 seconds and then set aside.
Slice the duck ham as thin as possible
Warm the puree and add a spoon full to a plate, cut the cauliflower steak in half down the length of the cauliflower and garnish with all other bits.