Roasted Cauliflower with Spiced Cream
Source: https://www.oldenburger-professional.com/roasted-cauliflower-with-spiced-cream
Total time
65 Minutes
Difficulty
advanced
Sensory Profile
Texture: Lightly creamy, roasted, crunchy, juicy
Taste: Warmly spiced from the ras el hanout, sweet from
the dates, tangy and fresh from the citrus salad, a gentle
heat from the harissa oil
Aroma: Middle Eastern, floral, lightly smoky
Pairing: Dry white wine (e.g. Chenin blanc), mint tea
(modern interpretation, less sweet), a light natural wine
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
For the Spiced Cream: |
||
| 2 | small shallots, finely diced | |
| 1 | garlic clove, crushed to a paste with a little salt | |
| 30 | ml | olive oil |
| 25 | g | ras el hanout |
| 5 | g | ground cumin |
| 1 | kg | Oldenburger Cooking Creme, 5% fat |
| 40 | g | honey |
| 20 | ml | lemon juice |
| salt | ||
For the Roasted Cauliflower: |
||
| 1 | cauliflower | |
| 60 | ml | olive oil |
| 1 | g | turmeric |
| salt | ||
| 400 | g | white and purple sprouting cauliflower |
| 40 | ml | lemon oil |
For the Date & Citrus Component: |
||
| 15 | soft dates, pitted | |
| 1 | orange, zested | |
| 1 | grapefruit | |
| 1 | lime, zested | |
| 1 | lemon | |
| a little xanthan gum | ||
| a dash of rose water | ||
| 30 | ml | pomegranate syrup |
| Sweet William petals | ||
For the Crunch & Finish: |
||
| roasted cashew nuts | ||
| pomegranate seeds | ||
| fresh pea shoots | ||
| salted lemon cream | ||
| optional: harissa oil | ||
| Oldenburger Cooking Creme, 5% fat, thickened, seasoned with salt | ||
preparation
Preparing the Spiced Cream
Sweat the shallots and garlic in the olive oil. Season lightly
with salt and briefly toast in the spices, without letting them
take on colour. Pour in the Oldenburger Cooking Creme,
bring to the boil once and leave to infuse for 10 minutes.
Blend finely and pass through a sieve. Season to taste with
the honey, lemon juice and salt.
Aim: A complex, warmly spiced cream despite its low fat content.
Aim: A complex, warmly spiced cream despite its low fat content.
Roasting the Cauliflower
Cut the cauliflower into small florets. Toss with the olive
oil, turmeric and salt. Roast in the oven at 200°C until deep
golden. If desired, finish briefly under the grill. Quickly sauté
the sprouting cauliflower in the lemon oil and season with
salt.
Preparing the Date & Citrus Component
Finely dice the dates. Segment the citrus fruits, collecting
the juice, and mix with the zest. Thicken with the xanthan
gum. Season to taste with the rose water and pomegranate
syrup. The salad should keep some structure, with the
citrus segments still visible. Spoon into bowls, garnish with
the Sweet William petals and serve alongside the dish.
Contrast: Sweet, tangy, floral
Contrast: Sweet, tangy, floral
Plating
Pour the spiced cream into a wide pool as the base. Loosely
arrange the cauliflower and sprouting cauliflower on top,
building height. Scatter over the cashews and pomegranate
seeds. Distribute the pea shoots lightly. Dot on the lemon
cream and the thickened Oldenburger Cooking Creme.
Finish with a few drops of harissa oil.