ROASTED CAULIFLOWER WITH ROSEMARY CREAM

by chef Michael Cooke of two-plated Camphors restaurant

Serves 4

INGREDIENTS

Cauliflower purée

120g butter

1 head cauliflower, roughly chopped

about 2L water

salt and ground pepper

Cauliflower dumplings

1C water

250g butter

1t salt

400g flour

8 eggs

100g fine breadcrumbs (store-bought)

100g white sesame seeds

vegetable oil, for deep-frying

Rosemary cream

4 shallots/baby onions, sliced

4 cloves garlic, roughly chopped

butter, for cooking

50g fresh rosemary sprigs

100ml medium-cream sherry

1C white wine

400ml pouring cream

salt and ground pepper

Caramelised cauliflower

1 head cauliflower

2 cloves garlic, crushed

1 sprig rosemary

1T butter

about 2L water

For serving (optional)

fresh herbs

grated Parmesan

lemon zest

METHOD

Cauliflower purée

1. Heat the butter in a pot until melted.
2. Add the cauliflower, pour in water to cover it, put the lid on and cook until tender.
3. With the lid off, cook out all the water until the cauliflower caramelises in the butter.
4. Blend cauliflower until smooth and season to taste.

Cauliflower dumplings

1. Heat the water, butter and salt in a pot until the butter has melted.
2. Add the flour, whisk so that it doesn’t go lumpy and cook for 2–3 minutes.
3. Transfer to a stand mixer and, using the dough hook, add 1 egg at a time to the mixture until thoroughly combined.
4. Roll the dough mixture into golf-ball sized dumplings and place on a tray. Refrigerate for about 30 minutes or until set.
5. Roll the balls in a mix of breadcrumbs and sesame seeds until evenly coated
6. Deep-fry at 180˚C (medium-high) until golden.
7. Place on paper towel to drain and cool.
8. Using a knife, make a small incision in each dumpling and pipe a generous dollop of the roasted cauliflower purée inside the dumpling. (Keep some purée for serving.)

Rosemary cream

1. Sweat the shallots and garlic in butter in a pan, keeping the lid on, until they’re soft and translucent.
2. Add the rosemary and cook for 2 minutes.
3. Deglaze by slowly adding the sherry over a low heat, and reduce until the pan is dry.
4. Add the white wine and reduce by two-thirds.
5. Pour in the cream and reduce by two-thirds again, until you have a thick sauce.
6. Strain through a sieve to remove rosemary and season to taste.

Caramelised cauliflower

1. Slice the cauliflower into 2cm-thick ‘steaks’ and place in large pot with the garlic, rosemary and butter.
2. Add just enough water to cover the cauliflower and simmer on a low heat. Allow the water to cook out and the cauliflower to caramelise.
3. Remove pan from the heat and let cauliflower cool before using a spatula to lift the ‘steaks’ out to serve.

For serving

1. Place the caramelised cauliflower ‘steaks’ in the centre of four plates and neatly arrange the cauliflower dumplings around them.
2. Spoon a few dollops of the roasted cauliflower purée over.
3. Drizzle with rosemary cream and finish with a sprinkling of fresh herbs, grated Parmesan or lemon zest.