Caramelised cauliflower served with whipped cream recipe

Ingredients

• 20 g grated horseradish
• 200 g cream
• Salt

• 20 g pine needles
• 20 g salt
• 1 large cauliflower
• 50 g butter
• Lemon thyme sprigs
• Pine sprigs

• 200 g water
• 250 g butter
• Small cauliflower leaves
• Salt

Pine Oil
1. Blanch the pine needles for 3 minutes. Refresh in cold water and dry. Blend the pine needles, grapeseed oil and parsley in a Thermomix at 60°C (140°F) for 8 minutes.
2. Infuse for 8 hours, strain and keep in the refrigerator.
Whipped Horseradish Cream
3. Stir the horseradish into the cream. Infuse in the refrigerator for 30 minutes.
4. Strain, then whip the cream to a light foam. Season with salt and keep in the refrigerator.
Cauliflower
5. Blend the pine needles and salt and keep in an airtight container. Cut a slice off the top and the stem of the cauliflower. Heat the butter with the lemon thyme and pine twigs in a large pan.
6. Cook the cauliflower, covered, stem side down, for 15–20 minutes or until evenly caramelised and tender. Keep the cauliflower on greaseproof (wax) paper.
7. Remove any pine needles on the cauliflower. Season with the pine salt. Trim into florets.
Cooked Cauliflower Leaves
8. Boil the water. Emulsify the butter into the water. Cook the cauliflower leaves in the butter emulsion for 30 seconds. Keep the leaves on greaseproof paper and season with salt.
Whey Sauce
9. Heat the yogurt whey gently. Season with salt and lemon juice.
To Serve
10. Warm 4 plates. Place a caramelised cauliflower floret in the centre of each plate. Arrange a few cooked cauliflower leaves around the caramelised cauliflower.
11. Split the whey sauce with the pine oil, and serve immediately with a quenelle of the whipped horseradish cream.