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Roasted Cauliflower, Apple and Onion



Chef Eric Bulpitt's vegan recipe for Roasted Cauliflower, Apple & Onion has quite a few steps, but don't be intimidated, just follow his lead and the result is a beautiful looking plate and a delightful meat-free option with intricate flavours.  

Ingredients

1 Cauliflower

50 g Olive oil

5 g  Coriander salt (recipe below)

30 g Caramelised apple puree (recipe below)

10 g  Apple balls (recipe below)

15 g Parsley Oil

50 g Onion salsa (recipe below)

Fennel tops and edible flowers

Caramelise the cauliflower in a good flat-bottomed pan with some olive oil. Allow it to get quite dark but not burnt. Season with the coriander salt and place in a hot oven for 8 to 10 min till it is soft to the knife.

Plate up with the apple balls, apple puree and onion salsa, using your best artistic skills.  Garnish with fennel tops and flowers.

CORIANDER SALT

Yields 1,36 kg but can be stored and used on just about everything.

1 kg Medium coarse sea salt

160 g Black pepper corns

50 g Dried garlic flakes

20 g Onion flakes

10 g Chilli flakes

120 g Coriander seeds

Toast all the spices to release their oils. Blend to a fine / medium coarse blend and mix with salt.

APPLE BALLS

1 kg Granny Smith apples

15 g Citric acid

10 g Parsley oil

Make balls with the apples using a small Parisian scoop. Toss them with the acid and vacuum seal in a small bag with the oil to get a compressed apple.

Reserve for final plating.

Reserve all the apple peels and used apples for the puree.

APPLE PUREE

750 g  Reserved apple peels and cores

100 g Olive oil

1 g Citric Acid

Sea salt to taste

Place all the apple peels and cores in a medium sauce pot. Add oil and caramelise over a low heat until the apples are completely broken down and well caramelised. Place in a food processor and blend to a fine creamy puree. Season with the salt and acid while blending. Chill completely and place in a small bottle and reserve for plating.

ONION SALSA

100 g Charred onions (see method below)

50 g Spring onions finely sliced

2 Pinches fine chives

30 g Soy sauce

Salt and black pepper

Mix all ingredients together and season to taste. Add more vinegar and olive oil if necessary.

CHARRED ONIONS

1 kg Large onions

200 g Sherry vinegar

200 g Extra virgin olive oil

2 Sprigs rosemary

Sea salt to taste

Peel and half the onions, slice with the petal to form thin Julien slices. Dress with the oil, vinegar and rosemary leaves. Roast in the pizza oven till the top begins to caramelise. Stir and repeat. Wrap the onions with foil and cool.

WINE SUGGESTION :  2018 LA MOTTE CHARDONNAY


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