From the Photo shoot from The Lanesborough Hotel, The Lanesborough Hotel, London, London, UK, on July 13, 2015. © Dominic James | www.dominic-james.com
From the Photo shoot from The Lanesborough Hotel, The Lanesborough Hotel, London, London, UK, on July 13, 2015. © Dominic James | http://www.dominic-james.com

Cauliflower has fantastic health benefits, including anti-inflammatory properties, antioxidants, is known to lower your cancer risk and is also full of fibre. On its own however its often thought of as rather boring, so our tendency is to cover it in cheese. When cauliflower is roasted however something rather extraordinary happens to it. This wonderful recipe from the Michelin star chef of The Lanesborough is sure to put cauliflower at the top of your veggies list!

Ingredients:

  • 1 x cauliflower
  • 100g onion
  • 50g tempura mix
  • 200g milk
  • 200ml cream
  • Coriander cress for decoration
  • 4g Curry powder
  • 15ml Olive Oil
  • 30g Lemon juice
  • 2g Salt

Method:

Caulflower

Take the cauliflower and cut all the fleurettes off the stem

Reserve four largest fleurettes to the side for the garnish. The rest will be used for the puree

Bring a pan of water with a pinch of salt to the boil and add the four large fleurettes

Cook them for 8 minutes then chill then in ice water

Once cold remove from the water and leave them to the side to drain

Cauliflower Puree

With the rest of the cauliflower, slice finely and place in a sauce pan with a pinch of salt

Sweat for 6 minutes on a low heat then add the milk and the cream

Cook for 20 minutes on a medium heat, then using a blender make the puree

Pass through a fine sieve

Curry Dressing

Juice the lemon and mix curry, oil and lemon juice together

Tempura onion

Make the tempura mix (tempura/iced water)

Slice the onion 5 mm thick then dip the onion ring inside the tempura mix

Fry until crisp

Dressing

Dress the plate with cauliflower puree and some of the chopped tempura onion

Fry the cauliflower fleurettes until golden brown with the remaining onion and some of the curry dressing

Transfer the cauliflower to the oven and lightly roast for 10 minutes

Add the cauliflower on top of the puree and dress the plate with the remaining curry oil

At the last minute add some coriander cress and serve

The Chef: Florian Favario

A talented and (as of last year) Michelin star young chef with the highest calibre of European training and repertoire of global consultancy roles, Florian Favario joined Epicure at Le Bristol in 2010 as Eric Frechon’s protege.

During his five years at Le Bristol, Favario proved to have a global vision to his cuisine, inspired by his previous world travels that had taken him from Japan to London and everywhere in between – resulting in menus that were modern and imaginative. His tenure under Eric Frechon instilled a level of precision which is palpable in his dishes today.

As Executive Chef for Celeste at The Lanesborough, Florian Favario’s food combines French creativity and delicacy with seasonal British ingredients and flavour.

The Restaurant: Celeste at The Lanesborough, Hyde Park Corner, London, SW1X 7TA | www.lanesborough.com | 0207 259 5599
Céleste at The Lanesborough
Céleste at The Lanesborough

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