Slow-roasted Whole Orange Cauliflower, Organic Blanched Celery, Capers, Confit Garlic Mayo, Anchovies
I rubbed the entire head of cauliflower with butter and seasoned it with salt and pepper. I placed a ring mold in a saute pan set on medium heat, placed the cauliflower on top of it and added a healthy amount of butter to the pan. I spent the next 8 minutes or so spooning the hot butter over the cauliflower until it began to get some color to it. I placed the pan in the oven and cooked the cauliflower through. I allowed it to cool slightly before cutting it into smaller portions.
I made the mayo by slowly cooking whole garlic cloves in olive oil. Once they were soft I seasoned the oil, added some sherry vinegar and an egg and pureed it into a mayo. I spooned some of the mayo onto the plate and arranged the other ingredients on and around it.
Whole Cheddar Cauliflower - 3 Springs
Organic Blanched Celery - Culton Organics
Organic Garlic - Culton Organics