Charred cauliflower, romesco, almond
Ingredients
1x Thyme marinated cauliflower steak
100g Romesco
15g. Crispy cauliflower
15g Crumbled cauliflower
10g Olive oil
4g Toasted almonds
1/6th Lemon
Allergies Nuts- almonds, sulphites, soya
Author: Gregory Poole
MEP
- Reheat the cauliflower in the oven for 8 minutes.
- Reheat romesco sauce, once hot add a 100g pool in the middle of the plate.
- Add the charred cauliflower on top of the romesco sauce.
- Sprinkle over the crumbled/ crispy cauliflower and finish with the toasted almonds.
- Serve
Romesco sauce
Ingredients
495g Red pepper, roasted, peeled and deseeded (Note this is the weight after cooking)
110g Chopped, sautéed onion
31g Toasted flaked almonds
21g Olive oil
4g Salt
25g Confit garlic
MOP
- Combine all ingredients in either a vitamix or thermocoupe and blend till smooth.
- Cool, label and refrigerate.
Crispy caulifower
Ingredients
400g Cauliflower trimmings
MEP
- Take the leaves from the cauliflower, make sure to remove the heavy woody stems.
- Deep fry in 180 degree oil until crisp.
- Season with salt.
- Cool, label and refrigerate.
Cauliflower steak
Ingredients
1 Whole Cauliflower halved
10g Olive oil
10g Garlic
5g Thyme
2g Salt
1g Pepper
MEP
- Cut the cauliflower in half, depending on the size of the cauliflower ajust the thickness of the cauliflower just the size of the slice. Aim for 280- 300g steaks.
- Add all the ingridents into a vacuum bag and seal. Allow to marinade for 24 hours.
- Once marinaded, remove from the vacuum bag and sear on the palancer until golden in colour.
- Add to an oven tray, and cook at 180 for 8 minutes.
- Cool, label and refrigerate.