Small handful Monks Beard
Small handful Sea Aster
1 pinch of salt
4 Lemon, zest and juice
4g Garlic, minced
400g Greek Yoghurt
100g Virgin rapeseed mayonnaise
140g Shallot brunoise
220g Vegetable oil
3g Garam masala
600g Apple juice
1 clove Garlic, minced
1 Lemon, juice and zest, microplaned
300g Moscatel grapes, halved & deseeded
200g Flaked almond
200g Pumpkin seeds
50g 50/50 Salted / unsalted butter
For the cauliflower
Cut the cauliflower into florets , then season lightly with table salt and lightly toast on both cut sides in a pan in garlic oil.
Roast in the oven for 3-5 mins if need to cook more.
Mix the water into the tahini to loosen, then mix in everything else.
Sweat the shallot and salt in oil slowly for around 10 mins, add spices and cook for 5 mins.
Add apple juice and reduce by 3/4, chill, then add the lemon zest and juice, apple vinegar & minced garlic.
Marinade the grapes in the vinegar
In 2 separate pans, toast the pumpkin seeds and flaked almond in the foaming butter until light golden.
Drain through a sieve and place the nuts on J-cloth to absorb some of the fat.
Store in an airtight container.
Blanch the Monk’s beard and Sea Aster for 10 seconds in boiling water and then plunge into iced water.
Place spoon of tahini dressing middle of plate & make a well, spoon into a the well 1 ½ tbsp apple dressing then build the cauliflower on top with the herbs, sea vegetables, grapes & seed mix.
Finish with apple and lemon dressing and edible flowers (sunflowers petals or tagetes)