Brassicas, Bagna Càuda, Meyer Lemon, Almond, and Nori

Adapted by
May 2016
Yield: 1 serving


Almond Purée:
(Yield: 2 quarts)
2 quarts almonds, sliced and toasted
Cauliflower Purée:
(Yield: 1 gallon)
1.532 kilograms cauliflower florets
Olive oil
16 grams peeled garlic cloves
Two 6-gram sheets nori, toasted
Bagna Càuda:
(Yield: 6 cups)
150 grams anchovy
15 grams garlic grated with a microplane
30 grams lemon zest
125 grams lemon juice
450 grams blended oil
5 grams chile flakes
5 to 7 blanched and trimmed broccolini florets
5 to 7 freshly grilled Romanesco florets, cut into bite-size pieces
1 thin slice freshly charred Meyer lemon, quartered
1 tablespoon ground fried almonds
To Assemble and Serve:
Oil for frying
Lemon juice
Cauliflower florets
Toasted nori, ground to a powder
Smoked sea salt


For the Almond Purée

To a saucepot, add almonds and cover with water. Season with salt. Over medium flame, bring mixture to a simmer, and cook 2 hours, until almonds are tender. Strain almonds, reserving cooking liquid. Add almonds to a blender and purée, adding just enough cooking liquid to achieve a smooth consistency.

For the Cauliflower Purée

Heat oven to 400°F. In a mixing bowl, toss cauliflower in oil to coat; season with salt. Transfer to a baking sheet and roast until golden. Remove from oven and transfer to a saucepot with garlic and nori, cover with water, and bring to a simmer; cook until cauliflower is super tender. Drain solids, reserving cooking liquid, and add mixture to a blender and purée with just enough liquid to achieve a smooth consistency.

For the Bagna Càuda

In a saucepot over medium heat, combine all ingredients and heat until mixture reaches a very slow simmer. Remove from heat and chill.

For the Brassicas

In a mixing bowl, toss to combine broccolini, romanesco, lemon, and almonds.

To Assemble and Serve

In a deep fryer heat oil to 350°F. In a saucepot, combine Cauliflower Purée and Almond Purée and gently warm. Season with salt and lemon juice. Into the fryer, add cauliflower florets and fry until golden. Remove from fryer, drain on paper towels, and season with salt. Into the bottom of a shallow bowl, spoon some of the Cauliflower-Almond Purée; top with a spoonful of Bagna Càuda. Arrange fried cauliflower and Brassicas on top, and finish with a dusting of nori and smoked salt.