Cauliflower salad with onion jam, chestnuts and Jerusalem artichokes

4
2 hours

Ingredients

  • 300g of cauliflower, cut into florets
  • 300g of purple cauliflower, cut into florets
  • 300g of romanesco, cut into florets
  • 200ml of extra virgin olive oil
  • 100g of chestnuts
  • vegetable oil, for deep-frying
  • 10g of white truffle, shaved (optional)

pickle liquor

  • 500ml of white wine vinegar
  • 100ml of red wine vinegar
  • 500ml of water
  • 25g of salt
  • 20g of honey
  • 2 bay leaves
  • 4 juniper berries
  • 3g of black peppercorns

jerusalem artichoke puree

  • 700g of Jerusalem artichoke
  • 800ml of almond milk
  • 5g of clear honey
  • sea salt
  • freshly ground black pepper

onion jam

  • 500g of Tropea onions, peeled and finely sliced
  • 15ml of extra virgin olive oil
  • 5g of clear honey
  • 5g of caster sugar
  • 5ml of red wine vinegar
  • 10g of cooked beetroot
  • fine sea salt

Method

1
Add all the ingredients for the pickle liquor (except the red wine vinegar) to a saucepan and bring to a boil. Add the white cauliflower florets and cook for 2 minutes, then lift out of the liquor with a slotted spoon and leave to cool and drain on kitchen towel
  • 500ml of white wine vinegar
  • 500ml of water
  • 25g of salt
  • 20g of honey
  • 2 bay leaves
  • 4 juniper berries
  • 3g of black peppercorns
  • 300g of cauliflower, cut into florets
2
Bring the liquor back to the boil and add the red wine vinegar. Add the purple cauliflower and cook for 2 minutes, then drain and leave to cool on kitchen towel
  • 100ml of red wine vinegar
  • 300g of purple cauliflower, cut into florets
3
Bring a pan of salted water to the boil and blanch the romanesco cauliflower for 2 minutes, then refresh in iced water. Drain and set aside to cool
  • 300g of romanesco, cut into florets
4
Preheat an oven to 200°C. Make a small incision in the skin of each chestnut, then roast for 10–15 minutes. Remove from the oven, allow to cool slightly, then peel and roughly crush
  • 100g of chestnuts
5
Bring a deep pan of oil or a deep-fat fryer to 180°C. Deep-fry the chestnuts for a few minutes until golden brown and crispy, then set aside to drain on kitchen paper
  • vegetable oil, for deep-frying
6
For the onion jam, place a saucepan over a low heat and add the olive oil. Sauté the Tropea onions with a pinch of fine salt until soft and translucent. Add the sugar and honey, allow to lightly caramelise, then add the vinegar and cook until evaporated. Remove from the heat and transfer the contents of a pan to a blender. Add the beetroot and blitz until very smooth. Transfer to a squeezy bottle until ready to plate
  • 15ml of extra virgin olive oil
  • 500g of Tropea onions, peeled and finely sliced
  • fine sea salt
  • 5g of caster sugar
  • 5g of clear honey
  • 5ml of red wine vinegar
  • 10g of cooked beetroot
7
Peel the Jerusalem artichokes, then place them in a saucepan and cover with the almond milk. Simmer over a medium heat until the artichokes are very tender, then drain (reserving the milk), transfer to a blender and blitz until smooth with the honey, adding the milk if needed. Season with salt and pepper
  • 700g of Jerusalem artichoke
  • 800ml of almond milk
  • 5g of clear honey
  • sea salt
  • freshly ground black pepper
8
To serve, reheat the cauliflowers in the oven for a few minutes, along with the Jerusalem artichoke puree (if needed). Place the artichoke puree in the middle of each bowl and toss the cauliflowers in plenty of olive oil (reserving some for drizzling), salt and pepper. Arrange the cauliflowers over the top and pipe dots of the onion jam around them. Finish with the crispy chestnuts and white truffle (if using), along with the rest of the olive oil
  • 10g of white truffle, shaved (optional)
  • 200ml of extra virgin olive oil