View source for Pan-Fried Cauliflower with Cashew Cream and Agrodolce

[[The Green_Book|&lArr; The Green Book]] 

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==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''
#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
#Place the butter in a small saucepan and cook over medium heat until a nice golden brown in colour.  Remove from heat 
#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''
#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)
#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.
#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''
#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.
#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''
#Spread leaves on a tray and spray with oil. sprinkle with salt. Roast in over until crisp - 10-15 minutes

;to assemble
#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

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

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