Charred Cauliflower & Turmeric Cream

By Executive Chef Ashfer Biju

• Cut cauliflower into florets and toss in olive oil 
• Spread out on a sheet pan 
• Sprinkle Gram Masala over the top 
• Cook for 20min at 375 Degrees 
• Place Pre Roasted Cauliflower in the oven to reheat
• Heat turmeric cream and place in the bottom of the bowl
• Assemble hot cauliflower over the cream not covering the sides
• Drizzle caper vinaigrette over the top covering the top of the cauliflower  
• Zest 1 lemon add, chopped parsley on top

Caper Vinaigrette Preparation:

• Sweat Shallots in all of the EVOO
• Once translucent add capers, thyme, and oregano 
• Sweat for 2 more minutes to infuse the flavours
• Take off fire and let cool
• Once cool add Lemon juice, Lemon Zest, and salt

Turmeric Cream Preparation:

• Sweat onions with salt until Translucent, NO COLOR 
• Next, add turmeric and Curry leaves, chillies sauté for 2 mins on low flame
• Add coconut milk, Reduce by half on a simmer
• Add tomatoes and let it soften up (do not crush the tomatoes)
• Strain, adjust seasoning and transfer to pint containers
• Place in the blast chiller to cool down properly