Curried Cauliflower 4 Ways

INGREDIENTS

Cauliflower steaks

3 each cauliflower steak

1 TBSP blend oil

1 tsp garam masala

Salt and pepper to taste

Puree

2 cups cauliflower florets and stems

½ cup coconut milk

1 tsp turmeric

Salt and pepper to taste

Cauliflower rice

2 cups cauliflower florets

1 each medium carrot

1 each celery rib

Salt and pepper to taste

Cauliflower Pesto

All cauliflower leaves and connected stem

¼ cup pepita seeds

1 lime zest and juice

3 TPSP olive oil

Salt and pepper to taste

This fantastic dish, created by Chef Joseph Dougherty, uses the entire cauliflower; therefore no waste.

METHOD

Step 1

Cut cauliflower steaks out of cauliflower head, coat with oil, garam masala, salt and pepper.  Grill on both sides until tender.  Place in 350 oven right before plating to serve hot.

Step 2

Take two cups of florets, any stems or trim, coconut milk, turmeric, salt and pepper and bring to a simmer in a pot until fork tender.  Blend until smooth.  Add water for proper consistency

Step 3

Pulse two cups of florets in robo-coup until cauliflower rice consistency is achieved.  Brunoised one carrot (top if attached) and celery rib.  Blanch in chinois, in boiling water for 45-60 seconds, drain.  Place in metal bowl, season with salt and pepper and cover until needed for plating.

Step 4

Rough chop cauliflower leaves and place in food processer with pepitas and olive oil.  Pulse in food processer until blended, somewhat still chunky but will form quenelle.