Brown butter, peanuts and zaatar cauliflower
One and a half whole cauliflower
About 150 grams of butter
250 ml fresh cream – 250 ml water
100g unsweetened peanut butter
Prepare a hazelnut butter with 150 grams of butter
whole cauliflower : Remove the leaves from the cauliflower. Cook the cauliflower whole in well-salted boiling water for 3 to 5 minutes, depending on the size of the cauliflower.
This first cooking results in the vegetables being less dry and preserving all of their volume.
Brush generously with hazelnut butter.
Put it in the oven at 200 degrees Celsius for about 15 minutes. Don’t be afraid to let it burn a little, it will taste better! But look at it all the same to avoid carbonization!
Silky cauliflower puree : Mix cream and water; Salt. Bring to a boil. Cut half the cauliflower very finely, so that it cooks quickly and the vegetable remains white. Bake for 10 to 15 minutes. Mix with lemon juice and hazelnut butter. Add a little of the cream-water mixture from the cook to the desired consistency. The puree should be creamy.
peanuts : Mix peanut butter with the juice of one lemon. Add za’atar, chili, ras-el-hanout… or more common spices from the bottom of the drawer.
If necessary, add a little of the cream-water cooking mixture, until you get a veloute-like texture.
Brush the cauliflower with this peanut mixture. Place in the oven at 180 degrees Celsius for 5 minutes (you can baste again in the middle of cooking). The cauliflower is then well soaked, but it forms a crust on top.
Cauliflower puree, garnish cauliflower and top with cauliflower pickle, some herbs (chives, coriander…). Finally sprinkle with crushed peanuts.
By Thibault Martel and Baptiste Riviere, Armada, Lyon 5th