Brown butter, peanuts and cauliflower zaatar
1 whole and halved cauliflower
about 150 g fat
250 ml of sour cream – 250 ml of water;
100 g of nuts without sugar
Prepare hazelnut butter with 150 g butter
Whole cauliflower : remove the leaves from the cauliflower. Cook it whole in boiling salted water for three to five minutes depending on the size of the cauliflower.
This first cooking prevents the vegetables from drying out and keeps their full volume.
Brush generously with hazelnut butter.
Put it in the oven at 200 ° C for 15 minutes. Don’t be afraid to let it burn a little, that’s what will give the best taste! But watch the same to avoid carbonization!
Silky Cauliflower Puree : mix cream and water; salt. Bring to a boil. Cut half of the cauliflower very finely, so that it cooks quickly and the leaves are clean. Cook for 10 to 15 minutes. Mix with lemon juice and hazelnut butter. Add a little of the cream-water mixture from the baking pan as needed. The puree should be cream.
Nuts : Mix peanuts with lemon juice. Add zaatar, chilli, ras-el-hanout… or preferably spices from the bottom of the cupboard.
If necessary, add a little more of the cream-water cooking mixture, until you get a velouté-like texture.
Generously wash the cauliflower and peanuts. Put in the oven at 180 ° C for 5 minutes (you can even baste again in the middle of cooking). The cauliflower is well moist, but forms a crust on top.
Wearing clothes :
Prepare cauliflower purée, cauliflower and add cauliflower pickles, other herbs (chives, coriander…). Finally sprinkle with crushed nuts.
By Thibault Martel and Baptiste Rivière, Armada, Lyon 5th