valentine's day recipe:

cauliflower 'couscous'

ingredients

cauliflower 1 pc
curry powder 1 tsp
tumeric ½ tsp
butter 1 tbs
shallot - chopped 1 tbs
stock - chicken 100 ml

production

1. Trim the heads and remove all the stems of the cauliflower
2. Place them in a food processor and pulse until the cauliflower is roughly the size of couscous
3. Fill a medium sized saucepan about three-quarters full with water and bring to a boil, add the turmeric, curry power and some salt to the boiling water
4. Blanch the cauliflower in the seasoned water for one minute while stirring constantly, strain and refresh quickly, strain
5. Warm a medium sized sauté pan over a medium heat, add one teaspoon of the butter and the diced shallots. Cook until translucent
6. Add the cauliflower, heat for one minute and add the stock
7. Season the cauliflower with salt and pepper and stir in the remaining butter

chef notes:

 

email chef@tallyrand.info