Name: Roasted cauliflower with rosemary cream
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 120 g butter; 1 cauliflower head; 2 l water; salt and black pepper to taste; 250 ml water; 250 g butter; 1 tsp salt; 400 g flour; 8 eggs; 100 g breadcrumbs; 100 g sesame seeds; vegetable oil for deep-frying; 4 shallots sliced; 4 garlic cloves chopped; butter; 50 g fresh rosemary; 100 ml medium-cream sherry; 250 ml white wine; 400 ml cream; salt and black pepper; 1 cauliflower head; 2 garlic cloves crushed; 1 sprig fresh rosemary; 1 tbsp butter; 2 l water; fresh herbs; parmesan cheese grated; lemon zest

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Ingredients (28)

Cauliflower puree

120 g	butter
1	cauliflower head
2 l	water
	salt and black pepper — to taste

Cauliflower dumplings

250 ml	water
250 g	butter
1 tsp	salt
400 g	flour
8	eggs
100 g	breadcrumbs
100 g	sesame seeds
	vegetable oil — for deep-frying

Rosemary cream

4	shallots — sliced
4	garlic cloves — chopped
	butter
50 g	fresh rosemary
100 ml	medium-cream sherry
250 ml	white wine
400 ml	cream
	salt and black pepper

Caramelised cauliflower

1	cauliflower head
2	garlic cloves — crushed
1 sprig	fresh rosemary
1 tbsp	butter
2 l	water

To serve

	fresh herbs
	parmesan cheese — grated
	lemon zest

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Method:

To make the cauliflower puree

Heat the butter in a pot until melted.

Add the cauliflower, pour in water to cover it, put the lid on and cook until tender.

With the lid off, cook out all the water until the cauliflower caramelises in the butter.

Blend cauliflower until smooth and season to taste.

To make the cauliflower dumplings

Heat the water, butter and salt in a pot until the butter has melted.

Add the flour, whisk so that it doesn’t go lumpy and cook for 2–3 minutes.

Transfer to a stand mixer and, using the dough hook, add 1 egg at a time to the mixture until thoroughly combined.

Roll the dough mixture into golf-ball sized dumplings and place on a tray. Refrigerate for about 30 minutes or until set.

Roll the balls in a mix of breadcrumbs and sesame seeds until evenly coated

Deep-fry at 180˚C (medium-high) until golden.

Place on paper towel to drain and cool.

Using a knife, make a small incision in each dumpling and pipe a generous dollop of the roasted cauliflower purée inside the dumpling. (Keep some purée for serving.)

To make rosemary cream

Sweat the shallots and garlic in butter in a pan, keeping the lid on, until they’re soft

and translucent.

Add the rosemary and cook for 2 minutes.

Deglaze by slowly adding the sherry over a low heat, and reduce until the pan is dry.

Add the white wine and reduce by two-thirds.

Pour in the cream and reduce by two-thirds again, until you have a thick sauce.

Strain through a sieve to remove rosemary and season to taste.

To make caramelised cauliflower

Slice the cauliflower into 2cm-thick ‘steaks’ and place in large pot with the garlic, rosemary and butter.

Add just enough water to cover the cauliflower and simmer on a low heat. Allow the water to cook out and the cauliflower to caramelise.

Remove pan from the heat and let cauliflower cool before using a spatula to lift the ‘steaks’ out to serve.

To serve

Place the caramelised cauliflower ‘steaks’ in the centre of four plates and neatly arrange the cauliflower dumplings around them.

Spoon a few dollops of the roasted cauliflower purée over.

Drizzle with rosemary cream and finish with a sprinkling of fresh herbs, grated Parmesan or lemon zest.

Recipe extract from Vergelegen’s latest recipe book: A Cape Table. A Cape Table was produced by Quivertree Publications, with words by Clare O’Donoghue, photographs by Craig Fraser, creative director Libby Doyle, food styling by Anke Roux, and illustrations by Chris Lochner.