Cauliflower 360 Degrees

KRISTER DAHL | SWEDEN

Cauliflower 360 Degrees symbolises our entire thinking around sustainability and purchasing. Here we work with the entire raw material, taking care of and creating beautiful flavours and textures. The bouquet of cauliflower is roasted, the root is boiled to a puree and the tops are fried. The entire raw material is on the plate presented through taste and texture.

SAVED FOOD Carrots and Onions

INGREDIENTS SERVINGS 1-2

METHOD PREP 30 minutes

COOK 30 minutes

Cauliflower Puree:

100 g Cauliflower 20 g Boiled Potatoes 1 tbsp Rapeseed Oil 1 tsp Lemon Juice Salt and Pepper

Cauliflower Roasted

100 g Cauliflower 1 tbsp Rapeseed Oil Salt and Pepper

Chickpea Balls:

80 g Chickpeas, cooked (keep the liquid after cooking) 1 tbsp Parsley, chopped 2 tbsps Yellow Onion, finely chopped ½ tsp Baking Soda / Bicarbonate ½ tsp Chili Powder Salt and Pepper

Parsley Oil;

3 tbsps Aquafaba (cooked chickpea liquid) 1 tsp Dijon Mustard 1 dl Rapeseed Oil 1 tbsp Parsley 1 Garlic Clove, grated Salt and Pepper Garnish: fried cauliflower and gruyere cheese, optional

Cauliflower Puree:

1. The idea with the puree is to include all the leftovers from the cauliflower, but when you make large batches, you can also cook with whole cauliflower.

2. Boil cauliflower in salted water until it is soft through, pour off the water and let it steam off all the liquid.

3. Mix it smoothly in a blender, add in the boiled potatoes, add rapeseed oil, salt, pepper and lemon juice. Mix!

Cauliflower Roasted:

4. Rub the cauliflower with the rapeseed oil, salt and pepper.

Bake the cauliflower whole in the oven at 170°C , about 20-30 minutes.

5. Divide for serving.

Cauliflower Fried:

6. Remove stem from the cauliflower and save for frying.

7. Cut off the thick stem or just pull it thin on the blade.

8. Fry in oil at 160°C until crispy, have a lid on hand as it splashes a lot. Drain on paper and salt.

Chickpea Balls:

9. Mix the onion, parsley and spices together. In a food processer or blender mix the cooked chickpeas, until slightly smooth. Then mix in the onion mixture and baked soda, let stand and pull. Shape into small balls and refrigerate until firm. When serving fry in oil at 160°C until crispy. Drain on paper and salt.

Parsley Oil:

10. Mix the oil with the parsley so it becomes completely green and smooth.

11. Add chickpea liquid with mustard, mix with a immersion blender then drop the oil drop by drop into the spade. Blend until it becomes a thick mayonnaise-like consistency, season with grated garlic, salt and black pepper.

12. Plate as shown in photo and garnish with parsley oil.