Recipe created by Jeremy Fox
A staple on the Ubuntu menu, this warm, creamy cauliflower concoction infused with an exotic spice mix is heavenly, elevated comfort food.
When served at the restaurant, chef Jeremy Fox often adds a raw cauliflower "couscous" garnish on top (pictured). Try this version of the recipe to re-create his elegant presentation.
This recipe is from Ubuntu's Garden-Fresh Menu.
When served at the restaurant, chef Jeremy Fox often adds a raw cauliflower "couscous" garnish on top (pictured). Try this version of the recipe to re-create his elegant presentation.
This recipe is from Ubuntu's Garden-Fresh Menu.
Servings: Serves 4
Ingredients
Directions
Note: As an alternative to using vadouvan, heat 2 tablespoons olive oil in a small pan over medium heat. Add 2 thinly sliced shallots and cook until caramelized, about 20 minutes. Add 1 teaspoon curry powder and toast until fragrant, about 30 seconds to 1 minute, then remove from heat.
Preheat oven to 350°. Cut each cauliflower into 1/8-inch-thick slices. Season some of the sliced cauliflower (about 1 1/4 whole cauliflower) with olive oil and sea salt to taste, and roast in oven until slightly charred and tender, about 25 minutes.
Put butter in a saucepan over medium heat. Allow butter to melt, become foamy, and turn golden brown. Remove from heat and add vadouvan. Let vadouvan and butter sit for an hour.
Add all but 1/4 of the remaining raw cauliflower to a pot. Add milk and just enough water (no more than 1 cup) to almost cover cauliflower. Add 1 teaspoon sea salt and cook on low-medium heat until cauliflower is completely soft. Remove from heat, then puree in a food processor; strain through a fine sieve.
Brush baguette slices lightly with vadouvan butter; arrange on a baking sheet. Bake at 350° for 5 to 6 minutes.
Season remaining raw cauliflower with a touch of vadouvan butter, parsley, and sea salt. Layer 4 mini cast-iron pots (or a shallow casserole) with roasted cauliflower and pureed cauliflower until filled. Top each with raw cauliflower and vadouvan butter. Garnish all with microgreens; serve each with 5 slices of baguette on the side.
Preheat oven to 350°. Cut each cauliflower into 1/8-inch-thick slices. Season some of the sliced cauliflower (about 1 1/4 whole cauliflower) with olive oil and sea salt to taste, and roast in oven until slightly charred and tender, about 25 minutes.
Put butter in a saucepan over medium heat. Allow butter to melt, become foamy, and turn golden brown. Remove from heat and add vadouvan. Let vadouvan and butter sit for an hour.
Add all but 1/4 of the remaining raw cauliflower to a pot. Add milk and just enough water (no more than 1 cup) to almost cover cauliflower. Add 1 teaspoon sea salt and cook on low-medium heat until cauliflower is completely soft. Remove from heat, then puree in a food processor; strain through a fine sieve.
Brush baguette slices lightly with vadouvan butter; arrange on a baking sheet. Bake at 350° for 5 to 6 minutes.
Season remaining raw cauliflower with a touch of vadouvan butter, parsley, and sea salt. Layer 4 mini cast-iron pots (or a shallow casserole) with roasted cauliflower and pureed cauliflower until filled. Top each with raw cauliflower and vadouvan butter. Garnish all with microgreens; serve each with 5 slices of baguette on the side.
From the July 2009 issue of O, The Oprah Magazine
