Pan-Fried Cauliflower with Cashew Cream and Agrodolce

⇐ The Green Book

Ingredients

for the roast cauliflower

100g shittake mushrooms

20g kombu

1 onion, cut in half

1 head garlic, cut in half

15g salt

4l water

1 small purple cauliflower (or ordinary) thickly sliced or cut into large florets

150g butter

for the cashew cream

250g cashews

50ml water

7 ice cubes

juice of a lemon

salt

100ml vegetable oil

for the agrodolce

50ml olive oil

50g currents

150ml red wine vinegar

15g sugar (optional)

for the cauliflower leaves

reserved cauliflower leaves

oil spray

salt

Method

Preheat oven to 220 ℃

for the cauliflower 40 minutes

1. Put the water, shiitake, kombu, onion, garlic and salt in a large pan and bring to boil. Add the cauliflower and simmer till slightly soft but nowhere near done - probably less than 10 minutes. Remove cauliflower and drain
2. Place the butter in a small saucepan and cook over medium heat until a nice golden brown in colour. Remove from heat
3. Place cauliflower on baking tray and brush all over with melted butter. Bake in the oven until golden - about 20 minutes

for the cashew cream 30 minutes

1. Place cashews on a tray and roast in oven till dark golden. Remove from oven, and allow to cool (to do quickly - transfer to another tray and place in freezer until cold - 10-15 minutes)
2. Keep 50g for a garnish. Place the rest in a food processor with the water, 4 ice cubes, lemon juice and a good pinch of salt. Puree to a paste.
3. Slowly add oil, with blades running. Add more ice to keep mixture cold. Continue to process till all of the oil has been added and the mixture is smooth. Check seasoning

for the agrodolce 20 minutes

1. Place oil in a pan and heat to 160℃. Add the currents and fry until they are plump and dark in colour - about 2 minutes.
2. Add the vinegar and a little sugar if you like. Reduce heat to low and simmer until mixture has become oily and jammy, about 12-15 minutes

for the cauliflower leaves 15 minutes

1. Spread leaves on a tray and spray with oil. sprinkle with salt. Roast in over until crisp - 10-15 minutes

to assemble

1. Place cashew cream in a dish and place the cauliflower on top. Garnish with the reserved cashews and some fennel fronds (if you have some). Spoon the agrodolce over the top and finish with the crispy cauliflower leaves

Masgterchef Australia 2020 Simon Toohey https://10play.com.au/masterchef/recipes/pan-fried-cauliflower-with-cashew-cream-and-agrodolce/r200422uwlxp