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.
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.
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.
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.
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.
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.
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