A staple on the Ubuntu menu, this layered, creamy cauliflower concoction is served in individual cast-iron pots. For a winsome presentation, chef Jeremy Fox adds a raw cauliflower "couscous" garnish on top made solely of produce.

Or try the original magazine version of this recipe, found in Ubuntu's Garden-Fresh Menu.
Servings: Serves 4
  • 2 medium heads (about 3 pounds) cauliflower
  • 2 Tbsp. extra-virgin olive oil
  • Sea salt
  • 8 Tbsp. (1 stick) butter
  • 2 Tbsp. vadouvan (spice mix); available at Le-Sanctuaire.com, Kalustyans.com
  • 1 cup whole milk
  • 20 thin slices baguette (preferably a day old)
  • 1 Tbsp. shredded mint leaves
  • 1/4 orange , finely diced
  • Microgreens , for garnish (optional); available at Trader Joe's stores
  • 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.

    Roughly chop remaining raw cauliflower, then pulse it in a food processor. Transfer paste to a colander and use a spatula to push it through the holes to form little couscous-like balls; season "couscous" with 1 tablespoon vadouvan butter, mint, diced orange, and 1/2 teaspoon sea salt. Divide mixture into 4 parts and mold each to form an oblong ball. Take 4 mini cast-iron pots (or a shallow casserole) and layer roasted cauliflower and pureed cauliflower in them until filled. Top each with a ball of "couscous" and vadouvan butter; garnish with microgreens and serve with 5 slices of baguette.


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