Tempura Cauliflower, Spiced Coconut, Curry Leaf, Coriander
Serves 4
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Coconut Ajoblanco
150 g flaked almonds
1 clove garlic, peeled
150 ml water
375 ml coconut milk
½ tsp table salt
1-2 limes, juiced
Chilli oil, to finish
Fried Curry Leaves
Small handful (about 12 g) curry leaves
Cauliflower Purée
Cauliflower offcuts and trim (from the tempura cauliflower below)
250 ml coconut milk
1 tsp coriander seeds, toasted
¼ tsp table salt
White pepper, to taste
1 bunch cavolo nero, cut into small chunks, for plating
Tempura Cauliflower
2 baby cauliflowers (about 400 g each), 2 steaks cut from each (reserve offcuts for the purée)
40 ml liquid shio koji
20 g vadouvan spice mix
Tempura flour, for dusting
Beer Batter
150 ml cold beer
80 g self-raising flour
Pinch of salt and pepper
To finish
Flaky sea salt
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Make the Ajoblanco
1. Toast the almonds in the oven until lightly smoked in flavour, about 30 minutes.
2. Blend the almonds, garlic and salt in a high-speed blender, gradually adding the water, followed by the coconut milk, until smooth. Chill until needed.
3. Just before serving, finish with a squeeze of lime and a drizzle of chilli oil - don't mix it in, you want the sauce to split.
Make the Curry Leaves
1. Heat a deep fryer or pot of oil to 180°C.
2. Fry the curry leaves for 30 seconds until crisp.
3. Drain and set aside to cool.
Prepare and Cook the Cauliflower
1. Cut 2 steaks from each baby cauliflower (4 steaks total), reserving the offcuts and trim for the purée. Toss the steaks with the shio koji, a little olive oil and salt.
2. Wrap each steak tightly in foil and place on a baking tray. Bake at 180°C for 20-25 minutes, until a knife slides through with no resistance. (Alternatively, steam the wrapped steaks in a covered steamer basket over simmering water for the same time.) Unwrap and let cool for 10-15 minutes until just warm before battering.
3. Make the beer batter: whisk together the cold beer, flour, salt and pepper until just combined - don't overwork it.
4. Pat the cauliflower dry, dust in tempura flour, then dip in the beer batter (keep it light, not too thick).
5. Heat about 5 cm of oil in a deep, heavy-based pot to 170°C (test with a cube of bread - it should turn golden in about 15 seconds). Fry the cauliflower steaks, gently agitating as they go in, until light golden brown. Dust with the vadouvan spice mix. Set aside on a cake rack.
Make the Cauliflower Purée
1. Toast the coriander seeds in a dry pan until fragrant, then lightly crush.
2. Place the cauliflower offcuts in a pot with the coconut milk, crushed coriander seeds, salt and white pepper.
3. Cook gently over low heat until the cauliflower is completely soft and falling apart, topping up with a little water or extra coconut milk if it starts to catch.
4. Blitz until smooth, adding a splash more coconut milk if needed to loosen. Pass through a fine sieve for an ultra-smooth finish. Taste and adjust seasoning - the purée should hold its shape at room temperature.
Assemble and Serve
1. Spoon the puree into the center of the serving bowls, then place the cavelo nero on top.
2. Flash the tempura cauliflowers in the oven to ensure they are crisp, then sit the tempura cauliflower steak on top of the cavelo nero. Top with curry leaves.
3. Pour ajoblanco into a separate jug, then spoon chilli oil over the top. Don’t mix it! Finish by pouring the sauce into each bowl.
4. Serve immediately while warm.
