Over the years I have played around with this dish in various guises on my menus in the hotels and restaurants I ran. In fact now I think about it, it featured on my small plate menu at my popup at Meanwhile, Brighton last year.
Last Saturday saw it come back once again as a dish in another new variation as part of a multi course menu for a client. Well, with the fantastic feedback it got me thinking of how I elevate it to a starter on my in home dining menu. So, here we go…..
Roast Cauliflower, Cheese, Risotto
Serrano Ham, Hazelnuts, Truffle & Watercress
I start with a cauliflower soubise, basically a roast cauliflower puree which is used to finish the risotto along with butter and parmesan.
Next I sear off a thick cauliflower floret until golden each side, then top it with grated aged Comte then pop it in a hot oven. As the cheese melts I add another generous pile of Comte and pop it back in the oven for the cheese to melt and then let the cheese which has melted onto the tray caramelise.
The risotto goes on the plate first followed by the floret. Next a good scattering of roast hazelnuts mixed with dehydrated onions followed by a plush of watercress.
Next a drizzle of aged balsamic to up the acidity, shards of the dehydrated ham and slices of Wiltshire truffles.
I can't wait to share a picture of the final dish and feedback soon.