Golden Butter-Roasted Cauliflower with Silky Cauliflower Purée

Golden Butter-Roasted Cauliflower

1. Place the cauliflower in a large cast-iron pan with the butter, garlic and rosemary.
2. Cook gently, basting regularly with the melted butter until the cauliflower is tender and beautifully golden.
3. Season with salt and pepper.
4. Cut the cauliflower leaves in half and cook them in the same pan until crisp and golden. Reserve for garnish.

Silky Cauliflower Purée

1. Place the cauliflower, shallot, garlic and butter into a saucepan. Cover with a cartouche and cook until the cauliflower is completely soft, adding a little vegetable stock and the cream as required.
2. Stir in the Parmesan cheese.
3. Transfer the mixture to a blender and blend until completely smooth.
4. Season with salt and pepper, adjusting to taste.

Robust Basil & Worcestershire Oil

1. Blanch the basil in boiling water for 10–15 seconds, then transfer immediately to ice water for 2 minutes.
2. Drain well and squeeze out all excess moisture.
3. Blend the basil with the olive oil, Worcestershire sauce, garlic powder, parsley and salt until smooth and bright green.
4. Strain through fine cheesecloth.
5. Drizzle over the roasted cauliflower and purée before serving.

Serving Suggestion

Spread the cauliflower purée onto the plate, place the butter-roasted cauliflower on top, garnish with the crispy cauliflower leaves and finish with the basil & Worcestershire oil.