Roasted Chinese Cauliflower

Roasted Cauliflower Purée, Sage Gremolata, Shaved Black Truffles, Crispy Shallots

Chef Tung Phan of Camille | Orlando, FL

“This dish is a warm fall appetizer featuring deeply roasted Chinese cauliflower set over a silky purée of caramelized French shallots. The dish is finished with a vibrant sage, shallot, and pumpkin seed gremolata, crisp fried shallots for texture, and an aromatic flourish of freshly shaved winter black truffles.” — Chef Tung Phan

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Adapted by StarChefs  |  January 2024  |  Photo: Juan Benavides

INGREDIENTS

Sage Gremolata:
Yield: 100 grams
10 grams chopped flat-leaf parsley
6 grams minced French shallots
6 fried sage leaves, crumbled
15 grams yuzu oil or lemon-infused oil
10 grams extra virgin olive oil
2 grams kosher salt
Zest and juice of 1 lemon
20 grams pumpkin seeds

Crispy Shallots:
Oil for frying
15 grams thinly sliced French shallots
Kosher salt

Roasted Chinese Cauliflower:
2 heads Chinese cauliflower, quartered
Olive oil
Kosher salt

Roasted Cauliflower Purée:
Yield: 1 quart
Neutral oil
100 grams sliced French shallots
50 grams sliced leeks, white and light green parts only
20 grams minced garlic
6 grams kosher salt
3 grams MSG
100 grams white wine
450 grams vegetable stock

To Assemble and Serve:
Shaved winter black truffles

METHOD

For the Sage Gremolata:
In a small mixing bowl, combine parsley, shallots, and sage. Season with yuzu oil, olive oil, salt, lemon zest, and lemon juice. Fold in pumpkin seeds. Toss to evenly coat. Let sit 10 minutes at room temperature. Transfer to an airtight container and reserve.

For the Crispy Shallots:
In a small pot over medium-high flame, heat oil to 340°F. Add shallots and fry until golden brown. Transfer to a paper towel-lined plate. Season with salt and let drain. Transfer to an airtight container and reserve.

For the Roasted Chinese Cauliflower:
Heat oven to 370°F. Place cauliflower on sheet tray and season with olive oil and salt. Roast until cauliflower is evenly browned and fork-tender. Let cool.

For the Roasted Cauliflower Purée:
In a medium saucepan over medium-low flame, heat oil. Add shallots, leeks, and garlic. Sweat until alliums are soft and translucent. Add 275 grams Roasted Chinese Cauliflower. Season with salt and MSG. Deglaze pan with wine. Add stock and bring mixture to a gentle simmer. Reduce heat and cook 3 minutes. Transfer mixture to a blender and purée on high speed until smooth. Taste and adjust seasoning. Pass through a chinois and set aside.

To Assemble and Serve:
In a small pot over low flame, heat Roasted Cauliflower Purée. Once warmed through, place 1 spoonful Cauliflower Purée into the center of a serving plate. Top with 5 quarters Roasted Chinese Cauliflower and desired amount Crispy Shallots. Spoon Sage Gremolata in a ring around Roasted Chinese Cauliflower. Finish with desired amount shaved truffles.

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