Can a humble cauliflower find its place in the hi-end gastronomy as the leading ingredient? Indeed, with the precise manners of cooking and the associations with other delicate components, it can produce a surprising blow to the banqueters.
To make this happen, a cook must know the chemistry inside this white flower. To avoid Sulfur profile shows up during the harvest, the preparation and cooking, words like glucoraphanin, neo-glucobrassicin, progoitrin, sinigrin,4-hydroxyglucobrassicin, 4-methoxyglucobrassicin help us discover cauliflower's delicate character.
This recipe has three potential sulphur profile ingredients, Cauliflower, Kale and Leeks. After being steamed the cauliflower became a very fine in texture puree by adding Mavrolissio a mild extra virgin black olive oil from Pylos the Nestor country and nutmeg from Indonesia. One minute in boiling salted water is enough for the kale to become sweet and velvety, additional three drops fresh lemon juice takes off all the fresh green taste it has. The leeks cooked until very soft after being soaked with old sweet Solera muskat from Samos island.
The silky cauliflower covers this recipe's nerve, without the mushrooms duxelles this plate it would be delicious but bland and boring. Part of luscious fungi, Parasol from the mountain of Samos became a Duxelle with onions, garlic, ginger and soy sauce and the other part soaked raw in salted lemon juice. Ingredients that are not yet welcome in gastronomic palaces will soon be innovations such as legumes and cereals that parade with caviar and truffles in the most sophisticated kitchens.
Cauliflower is a misunderstood vegetable, as many do not want to understand how it can be turned into a high-end gastronomical ingredient as well as a healthy comfort food