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Method

Caramelised cauliflower puree

Chop the cauliflower to remove most of the stalk, and brown in a heavy based pan until it is brown

Cover with a 50/50 mix of milk and cream and cook until soft

Drain the cauliflower and blend until smooth using the left over liquid to adjust the consistency

 
Cauliflower crisp  
Blend the rice and puree...

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Method

Caramelised cauliflower puree

Chop the cauliflower to remove most of the stalk, and brown in a heavy based pan until it is brown

Cover with a 50/50 mix of milk and cream and cook until soft

Drain the cauliflower and blend until smooth using the left over liquid to adjust the consistency

 
Cauliflower crisp  
Blend the rice and puree together (it’s better to do this when they are both hot)
Spread the puree on a silpat mat or baking paper and leave somewhere warm to dry
Once dry you can break off pieces and deep fry them
 
Curried pistachios 
Finely dice the onion and sauté in a pan
Once it’s soft add the curry powder, salt and pistachios and cover with the oil
Remove from the heat and leave to cool
 
To serve
Spread some hot caramelised cauliflower puree on a plate, place a piece of cooked Turbot onto and garnish with the curried pistachio and cauliflower crisp (I have added pieces of cauliflower and a grilled spring onion to the photo) 

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Ingredients 4 persons
  • CARAMELISED CAULIFLOWER PUREE
  • 1ea cauliflower
  • Milk
  • Cream.
  • CAULIFLOWER CRISP
  • 80gm caramelised cauliflower puree
  • 80gm over cooked short grain rice.
  • CURRIED PISTACHIOS
  • 1 pickling onion
  • 50gm chopped pistachios
  • 10gm curry powder
  • 2gm salt
  • 80ml canola oil.
Recipes. The Cook & Chef Institute