Cauliflower 3 Ways
This recipe was created for us by Will Holland, award-winning head chef of Coast restaurant in Saundersfoot. Before moving to Pembrokeshire. Inspired by local Welsh produce including our delicious Welsh cauliflower, Will works with top-quality ingredients to create unique, and inspirational dishes.This dish is the perfect starter for any special occasion and is sure to impress any guest.
You can find out more about award-winning chef Will Holland and Coast restaurant here!
- 30 minutes
- Serves 2
- 1 Cauliflower, whole
- Olive oil
- 30g Plain flour
- 20g Corn flour
- 10g Baking powder
- Cold water
- Vegetable oil (for frying)
- 60g salted Welsh butter
- pinch of salt & pepper
- Remove the outer leaves from the cauliflower and leave to one side, these will be used later. Holding the cauliflower firmly on a chopping board, slice the cauliflower straight down the centre to create a ‘steak’, one for each person.
- Using a good quality olive oil, rub the cauliflower steaks until lightly covered.
- Get the BBQ, char-grill pan or frying pan hot then lay the cauliflower steaks gently (the pan should be hot enough that the steak sizzles when added).
- Season with salt and pepper.
- Turn the steaks once the cauliflower begins to caramelise and brown on the underside.
- Cook until both sides are caramelised and the cauliflower is softened slightly.
Tempura Cauliflower Florets
- Remove small florets from the cauliflower. Blance the florets in salted water (boil for 3 minutes the plunge into ice-cold water immediately).
- Mix 30g of plain flour, 20g of corn flour and 10g of baking powder together in a small bowl, before adding a splash of cold water. You are looking for a batter-style consistency. TOP TIP: If you want to make this recipe for a larger amount of people, just work on the rule of 3 parts plain flour, 2 parts corn flour and 1 part baking powder, works every time!
- Using a deep fat fryer, or deep frying pan, heat your vegetable oil to 175°C.
- Dip your florets into your batter, ensure the florets are fully covered before adding immediately to the hot oil, being careful not to catch yourself.
Cauliflower brown-butter puree
- Using the remaining cauliflower, including the stalk, chop into small chunks and leave to one side.
- In a hot pan, add 60g of salted Welsh butter, and cook on a high heat, until the butter turns brown.
- Add the chunks of cauliflower and add through for 5 minutes, coating the cauliflower with the brown butter.
- Add a splash of water to the mixture, to de-glaze the mixture, and cook until the cauliflower is soft and tender.
- Take off the heat and add the mixture to a blender, or use a blending stick, to blitz the mixture until smooth.
- Serve with the Cauliflower steaks and the tempura cauliflower florets, for a feast of cauliflower.The florets cook really quickly, so you need to pay attention to the pan. Once the florets are golden, remove from the pan using a utensil with holes to allow excess oil to escape. Place the florets on a piece of kitchen towel to soak up any excess oil before eating immediately.
Using the smaller leaves from the cauliflower, place the cooked elements on the plate, using the cauliflower leaves as a garnish. Drizzle a small amount of good quality olive oil over the top to finish.