Giraffe Cauliflower
Servings 4 (as a side)
Prep time
15 minsCook time
45 minsTotal time
1 hrHere is another popular side dish we served at my restaurant, Giraffe. The browned butter and hazelnut milk crumb take the simple cauliflower up many notches, and will impress your dinner guests every time.
Ingredients
Cauliflower
Cauliflower purée
Hazelnut milk crumb
Brown butter
Method
Cauliflower
- Preheat oven to 180°C.
- In a roasting dish, add whole cauliflower half, coat with olive oil and sprinkle over salt. Place dish in oven and bake cauliflower for 35–40 minutes until golden. (Leave oven on at 180°C.)
Purée
- Finely slice remaining cauliflower half, both florets and stalk.
- Melt butter in a medium saucepan over low heat. Add cauliflower slices and gently cook, stirring occasionally, for 10 minutes or until soft. Add cream and bring to a simmer for 10 minutes.
- Transfer to a blender and blitz until smooth. Season to taste with salt and pepper and set aside (keep warm).
Crumb
- Place hazelnuts in a single layer in a roasting dish. Toast in oven for 5 minutes until golden. Remove hazelnuts from oven and set aside.
- In a heavy-based saucepan over medium heat, add milk powder and cook, stirring constantly as it can easily catch on the bottom of the pan, for about 3–5 minutes until golden brown.
- In a food processor, add hazelnuts and milk powder and pulse until a coarse crumb forms. Season with salt and set aside.
Butter
- In a heavy-based saucepan over medium heat, add butter and cook, stirring constantly with a wooden spoon and scraping the bottom of the pan as you go, for 5 minutes until butter smells nutty and is amber in colour.
- Remove pan from heat and season with salt.
To serve
- Spoon cauliflower purée into the bottom of a serving dish.
- Place roasted cauliflower half on top then drizzle over the brown butter and sprinkle with hazelnut milk crumb.
Simon says ...
Cauliflower roasting time will vary, depending on the size.
This side dish pairs wonderfully with my Giraffe Carrots side.