This is a very delicious recipe, with various textures and flavours, combined together to make this dish a truly great comfort food.
Recipe (for 4-6 guests)
2 each Head of Cauliflower
1 each large Potato (diced)
1 each medium White Onion
1 each Stick of Celery
3 each cloves of Garlic
500 ml Chicken (or Vegetable) stock
1 Tbsp Coconut Oil
1 handful of Kale
25 ml Truffle Oil
Craked Black Pepper
4 Tbsp Toasted Pine Nuts
2 Tbsp Hulled Hemp Seeds
4 Tbsp Sesame Seeds (raw, non-toasted)
250 ml Water
Dehydrate Kale in dehydrator or oven (keeping the door ajar) on 40˚c overnight, or until crisp.
Cut just under 1 inch-thick slices from Cauliflower, keeping the nice fan-like whole slices, about 1 per person. Set aside in a plate or dish.
Dice the rest of the Cauliflower in large chunks and place in a bowl.
Heat the coconut oil in a large pan over medium heat and melt onions and celery very gently with lid on for 5–10 minutes, until translucent. Add Garlic, season, and stir for about 1 minute.
Add diced Cauliflower, Potato, Chicken broth and bring to boil. Reduce heat and let to simmer for about 30 minutes, Cauliflower should be soft and Potato pieces should break easily.
Blitz the soup using a handheld or countertop blender and purée until smooth. Taste and adjust seasoning if necessary.
Simmer very gently soup and add Hemp and Sesame Seeds milk (made by blending water and seeds, and passing through a nut milk bag, or muslin cloth).
Chargrill the Cauliflower slices very quickly on both side to obtain nice lines, delicately lifting the slicing with a metal tongue or spatula, then finish the cooking in the oven on 180˚c for 20 minutes.
Toast Pine Nuts.
Pour the soup in bowl or soup plate and delicately place the slice of Cauliflower, Pine Nuts, Crispy Kale, and a drizzle of Truffle Oil. Serve immediately.
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Olivier is a Michelin-Star trained chef, also a student in Nutrition and Naturopathy, embracing fully his passion for good food and healthy eating. He should graduate July 2016.