Week twelve! It's hard to believe @progressivechef's Steemit Iron Chef has been going on for 3 months now and will soon be starting the fourth month. For week 12, the theme is a vegetable I truly enjoy ... the cauliflower.
No mysterious egg this time. However, what's this white-on-white entry? Actually, it's white shaved cauliflower salad on a white plate. But there's more to it ...
My week 12 entry: Shaved Cauliflower Salad on Smoky Roasted Cauliflower, Crispy Cauliflower Flatbread and Creamy Cauliflower Panna Cotta
Let's take a peek. I chose to use the orange and white varieties.
Cauliflower Panna Cotta
Cook the cauliflower in butter.
Add cream and cook until tender.
Purée, heat then pour in serving vessel. Chill for at least 4 hours to set.
Crispy Cauliflower Flatbread
Combine flatbread ingredients. Bake. Cut a disc and toast until crispy just before serving. Layer on top of panna cotta.
Smoky Roasted Cauliflower
Roast the cauliflower florets. Top flatbread with a floret.
Drizzle chili and mint oil (optional).
Shaved Cauliflower Salad
Shave cauliflower into paper-thin pieces using a mandoline. Put shaved pieces in brine solution then drain and dry immediately. Carefully lay the shaved pieces on the roasted cauliflower floret.
Each of the elements of the plate is comprised mainly of cauliflower but the combination of the textures turned out wonderfully amazing. The shaved salad was refreshing and crunchy, the roasted floret had a lovely, smoky flavor, the flatbread turned out nice and crispy, and the panna cotta gave the dish a creamy base that pulled all the elements together. On top of that, the chili and mint oil enhanced the flavors and worked so well with the elements.
Proof Photo
Shaved Cauliflower Salad on Smoky Roasted Cauliflower, Crispy Cauliflower Flatbread and Creamy Cauliflower Panna Cotta
Shaved Cauliflower Salad
Ingredients
1 head cauliflower
2 cups water
1 tbsp salt
1/2 lemon
1 tbsp sugar (optional)
Directions
Shave cauliflower with a mandoline to get paper-thin slices. Combine the rest of the ingredients to make a light brine. Put shaved pieces in brine solution then drain immediately. Do not leave in brine solution for a long time so as not to change the texture of the cauliflower. Pat dry.
Smoky Roasted Cauliflower
Ingredients
1 head cauliflower
1/4 cup olive oil
5 drops of liquid smoke
Salt and pepper to taste
Directions
Preheat oven to 400oF.
Cut cauliflower into florets then put on a baking sheet. Combine the olive oil and liquid smoke. Drizzle over cauliflower. Sprinkle salt and pepper to taste.
Bake for 30 minutes or until tender.
Crispy Cauliflower Flatbread
Ingredients
1 head cauliflower
4 eggs
1 cup almond flour
1/2 teaspoon salt.
Directions
Preheat oven to 350oF.
Rice the cauliflower in a food processor. Measure 2 cups for this recipe. Mix together the riced cauliflower, eggs, almond flour and salt in a bowl. Spread on a silicone mat about 1/4 inch thick.
Bake for 30 minutes or until golden brown.
Note: This flatbread is best served toasted until crispy.
Cauliflower Panna Cotta
Ingredients
2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 pound cauliflower, cut into florets
2 tablespoons butter
1 1/2 cups water
2 cups whipping cream
1/2 cup milk
Directions
Put cold water in a small bowl or cup. Sprinkle gelatin and leave to hydrate for 5 minutes.
In a saucepan, melt butter. Add water and cauliflower florets. Cook for 10 minutes. Add cream and cook until cauliflower is tender, about 10 minutes. Transfer to a blender. Purée mixture until smooth.
Pour mixture into a small saucepan. Heat until mixture starts to boil on the edges. Add bloomed gelatin and mix until fully dissolved. Pour into molds or serving vessels. Chill to set for at least 4 hours.