Poached Cauliflower
Whey Dashi, Poached Pears, Cauliflower Purée, Pear-Sunflower Seed Gremolata, Kelp-Braised Wakame
Chef Seth Blumenthal formerly of Elastika | Miami, FL
Adapted by StarChefs | June 2025 | Photo: Will Blunt
INGREDIENTS
Whey Dashi:
1.8 kilograms whey
200 grams leeks, whites and greens
186 grams maitake mushrooms
85 grams sliced ginger
30 grams dried shiitake mushrooms
30 grams julienned lemongrass
2 bay leaves
1 sprig thyme
Cauliflower:
½ head cauliflower, quartered
Kosher salt
60 grams cubed butter
Pear Poaching Liquid:
1.40 kilograms verjus
500 grams crème de cassis
300 grams Madeira
100 grams thinly sliced ginger
5 bay leaves
2 sprigs sage
1 sprig thyme
6 grams fennel seeds
4 grams star anise
4 grams black peppercorns
4 grams allspice berries
3 grams cardamom
2 sticks cinnamon
12 grams kosher salt
30 grams lime peels
Poached Pears:
Asian pears, Persian-scooped with large-size scoop
Lime peels
Lime juice
Caramelized Cauliflower Purée:
Neutral oil
135 grams julienned shallots
Kosher salt
800 grams thinly shaved cauliflower
900 grams whey
135 grams toasted sunflower seeds
250 grams crème fraîche
100 grams goat’s milk
Ground black pepper
Lacto-fermented cauliflower juice
Compressed Pears:
160 grams rice vinegar
63 grams yuzu juice
43 grams shiro koji
Diced Asian pears
Pear-Sunflower Seed Gremolata:
80 grams schmaltz
100 grams brunoise shallots
70 grams toasted sunflower seeds
Kosher salt
Ground black pepper
Lemon juice
Kale-Wakame Braise:
15 grams julienned pancetta
Soaked wakame
Blanched kale
Kosher salt
28 grams chicken stock
16 grams cubed butter
5 grams Sherry
To Assemble and Serve:
Yield: 1 serving
Black pepper butter
10 grams butter
Yuzu juice
Kosher salt
Chicken jus
5 grams pancetta
15 grams kelp, soaked in ice water and drained
5 grams fried dulce
3 grams Sherry
METHOD
For the Whey Dashi:
In a pot over medium-high heat, bring whey to a simmer. Add remaining ingredients and simmer 8 minutes. Remove from heat and let steep 20 minutes. Strain through a fine mesh sieve into a nonreactive container. Set aside.
For the Cauliflower:
Heat the water bath of an immersion circulator to 194°F. In a vacuum bag, season cauliflower with salt. Add butter and 2 ounces Whey Dashi. Seal and cook sous vide 25 minutes, or until cauliflower is fork-tender. Let cool to room temperature. Transfer to an airtight container and refrigerate.
For the Pear Poaching Liquid:
In a pot over medium heat, combine verjus, crème de cassis, and Madeira,. Bring to a boil and cook until mixture has reduced by ten percent. Add ginger, herbs, spices, and salt. Remove from heat and stir in lime peels. Let cool.
For the Poached Pears:
Heat the water bath of an immersion circulator to 149°F. In a vacuum bag, combine pears, lime peels, lime juice, and Pear Poaching Liquid. Seal and cook sous vide 7 minutes. Transfer to an ice bath and let cool. Once cooled, transfer to an airtight container and refrigerate.
For the Caramelized Cauliflower Purée:
In a rondeau over medium heat, warm oil. Add shallots and season with salt. Sweat 12 minutes, or until shallots are soft and translucent. Add cauliflower and season with salt. Cook 20 minutes, or until cauliflower is well caramelized. Add whey, cover with a cartouche, and cook until liquid has reduced by eighty percent. Transfer to a Vitamix Commercial blender with crème fraîche and goat’s milk. Purée until smooth. Season with salt and pepper, then strain through a chinois. Season with lacto-fermented cauliflower juice. Transfer to an airtight container and refrigerate.
For the Compressed Pears:
In a mixing bowl, whisk to combine rice vinegar, yuzu juice, and shiro koji. Add diced pears and mix to combine. Set aside.
For the Pear-Sunflower Seed Gremolata:
In a sauté pan over medium heat, render schmaltz. Add shallots and sweat until soft and translucent. Transfer to a mixing bowl. Fold in sunflower seeds and 180 grams Compressed Pears. Season with salt, pepper, and lemon juice. Transfer to an airtight container and refrigerate.
For the Kale-Wakame Braise:
In a sauté pan over medium heat, cook pancetta until fat renders. Add wakame and kale. Season with salt and cook until pancetta is softened. Deglaze pan with chicken stock and reduce until au sec. Add butter and season with Sherry. Reduce heat and keep warm.
To Assemble and Serve:
Heat and prepare a grill. Grill 110 grams Cauliflower until lightly charred, then transfer to a work surface. Brush with black pepper butter. Set aside. Heat a sauté pan over medium-high heat. Add 40 grams Pear Poaching Liquid and reduce to nappe. Add 5 Poached Pears and heat until warm throughout. Mount with butter and season with yuzu juice and salt. Deglaze pan with chicken jus. Keep warm. On a serving plate, spoon 30 grams Caramelized Cauliflower Purée. Top with Cauliflower, Poached Pears mixture, 10 grams Kale-Wakame Braise, kelp, 18 grams Pear-Sunflower Seed Gremolata, and fried dulce. Spoon reduced Poached Pears poaching liquid and Sherry over top.
