- Yield: 20 portions
Roasted Mojo Cauliflower with Truffle Salsa Verde, Cauliflower Chimichurri, Onion Leather, Truffle Crema
Recipe courtesy of Daniel Montano, CECC, Mizner Country Club, Delray Beach, Fla.
Ingredients
- Ingredients for Mojo Purple Cauliflower:
- purple cauliflower heads - 20 ea., medium
- orange juice - 4 cups, fresh
- lime juice - 1 1/2 cups, fresh
- 40 cloves - garlic, finely grated
- ground cumin - 10 tsps.
- dried oregano - 10 tsps.
- olive oil or avocado oil - 3 cups
- kosher salt - 10 tsps.
- black pepper - 5 tsps.
- Ingredients for Purple Cauliflower Chimichurri:
- purple cauliflower scraps - 2 lbs. (no stems, florets only)
- lime juice - 1/2 cup, fresh
- roasted garlic oil - 1/4 cup
- kosher salt - 2 tsps.
- Ingredients for Truffle Salsa Verde:
- tomatillos - 12 lbs., husked and rinsed
- white onion - 2 lbs. (half boiled, half raw)
- yellow onions - 2 ea., small, raw
- cilantro leaves - 1 bunch
- avocado oil - 900 ml (divided)
- truffle oil - 75 ml (finish)
- canned black truffles - 200 gms., chopped
- kosher salt - to taste
- Ingredients for Mojo Fluid Gel:
- reserved purple mojo jus - 800 gms. (from sous vide bags)
- agar agar - 8 gms. (1 gm. per 100 gms. liquid)
- Ingredients for Truffle Cream:
- button mushrooms - 900 gms., sliced
- kosher salt - 9 gms.
- egg yolk - 180 gms. (≈ 9 yolks)
- canned truffle trimmings - 90 gms.
- rice wine vinegar - 90 gms.
- Worcestershire sauce - 15 gms.
- sunflower oil - 270 gms.
- cream cheese - 450 gms.
- kosher salt - to taste
- Ingredients for Onion Leather:
- onion - 1200 gms., then caramelized and puréed (smooth)
- truffle juice - 90 gms.
- sugar - 360 gms.
- squid ink - 12 gms.
- preserved truffle - 60 gms., finely chopped
- egg white - 90 gms. (≈6 egg whites)
- glucose syrup - 60 gms.
- Ingredients for Marinated Radish:
- radishes - 2 lbs., thinly sliced
- lime juice - 1/2 cup, fresh
- roasted garlic oil - 2–3 Tbsps.
- kosher salt - to taste
- Ingredients for Shaved Cauliflower Salad:
- frisee - 6 heads
- purple cauliflower - 4 heads (quartered)
- neutral oil - as needed
Instructions
Procedure for Mojo Purple Cauliflower:
- Whisk all mojo ingredients to emulsify.
- Halve cauliflower and vacuum seal with marinade at full vacuum.
- Sous vide at 185°F for 1 hour 30 minutes; reserve purple mojo jus.
- Pat dry and roast at 450°F for 6–10 minutes to caramelize.
- Brush with reserved jus in final minute; finish with flaky salt.
Procedure for Purple Cauliflower Chimichurri:
- In Robot Coupe, pulse raw florets to coarse chop.
- Fold with lime juice, roasted garlic oil, and salt.
- Rest 30 minutes chilled; adjust acid/salt before service.
Procedure for Truffle Salsa Verde:
- Simmer tomatillos + half the white onion until olive green; drain.
- Blend with raw onions, cilantro, and 2/3 of the avocado oil until smooth.
- Pan-finish in remaining oil 3–5 minutes until glossy and pail green.
- Fold in truffle oil and chopped truffles; season with salt and chill.
Procedure for Mojo Fluid Gel:
- Blend agar into mojo jus; simmer 45–60 seconds at ~195°F to hydrate.
- Pour into shallow pan; chill to set completely (~1 hour).
- In a blender, puree gel until glossy and fluid.
Procedure for Truffle Cream:
- Sauté mushrooms until golden and water has released; season; chill.
- Blend mushrooms with yolk, truffle, vinegar, and Worcestershire.
- Emulsify sunflower oil until thick; chill 1 hour.
Procedure for Onion Leather:
- Blend onion purée with all ingredients.
- Rest 30 minutes; spread desired shape on silicone pad.
- Dry at 194°F (90°C) for 4 hrs until crisp; store airtight.
Procedure for Marinated Radish:
- Slice evenly (mandoline).
- Toss with lime juice, roasted garlic oil, and salt.
- Marinate 15–20 minutes; drain lightly before plating.
Procedure for Shaved Cauliflower Salad:
- Trim and clean frisee. Cryo blanch in ice water.
- Thinly shave purple cauliflower on a mandoline. Cryo blanch in ice water.
- Toss in oil and plate immediately.
