Cauliflower, Onion, and Lettuce Dishes
Ingredients: Cauliflower, Onions, Lettuce, Buttermilk, Flour · 90 min cook time · 700kcal · ~₩26,000
Ingredients
1개 Cauliflower, 3개 Onions, 1포기 Lettuce, 200ml Buttermilk, 200g Flour, 50g Potato starch, 50g Cornstarch, 10g Salt, 5g Pepper, 5g Chili powder, 200ml Milk, 200ml Chicken stock, 50g Butter, 50g Gherkins, 30g Capers, 10g Dill, 10g Parsley, 10g Chives, 30ml Olive oil, 100ml Vinegar, 100ml Water, 50g Sugar, 5g Paprika, 5g Turmeric, 50ml Red cabbage juice, 50g Wild garlic, 10g Garlic, 10g Ginger, 30ml Soy sauce, 5g Korean red pepper flakes, 50ml Malt vinegar, 50ml Beetroot juice, 20g Black garlic
Instructions
1. Prepare cauliflower: separate into small florets for pickling, larger florets for puree, a steak piece, and rice.
2. Prepare cauliflower leaves and stalks: consider frying leaves and using stalks in pickle.
3. Prepare lettuce: separate outer leaves for sushi, inner layers for pickles, and core for charring.
4. Start onion sauce: slowly poach sliced onions in butter in a pan. This will be blended with cream/water and wild garlic/chives later.
5. Prepare onions for blooming onion: select a large onion and cut into 12 or more pieces, keeping the base intact.
6. Prepare smaller onions: chop some and use petals for other dishes.
7. Make pickling liquid: combine vinegar, water, sugar, and salt in a pan and heat until dissolved.
8. Divide pickling liquid into three bowls and add paprika, turmeric, and red cabbage juice for different colors.
9. Remove water from lettuce for puree: wilt some lettuce with salt and some with heat, then squeeze out excess water before blending and thickening with smash.
10. Batter cauliflower steak: dip in buttermilk, then coat in a flour mix of potato starch, cornstarch, and regular flour seasoned with salt, pepper, and chili powder.
11. Make cauliflower puree: add cauliflower florets to a pan with milk and chicken stock, bring to a boil, simmer until soft, then puree and stir in browned butter.
12. Prepare cauliflower salsa: combine grated cauliflower with gherkins, capers, dill, parsley, chives, olive oil, and salt.
13. Fry blooming onion: coat the onion and fry at 160°C until cooked through, then increase temperature to 190°C for browning.
14. Prepare lettuce sushi ingredients: combine garlic, ginger, soy, and Korean red pepper flakes for flavor.
15. Make quick malt vinegar pickle: use malt vinegar and beetroot juice for a pinkish hue.
16. Wilt lettuce for sushi rolls: use a blowtorch or hob heat to soften lettuce leaves so they can be rolled without cracking.
17. Wilt wild garlic in a pan to add to the stewed onion sauce.
18. Deep fry cauliflower steak: set up a breading station and fry the cauliflower steak.
19. Scorch onions for burnt onion gel: char onions for a deep flavor in the onion and black garlic puree.
Source: Watch the original video