Roasted cauliflower with rosemary cream

4 servings Prep: 20 mins, Cooking: 2 hrs
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Cauliflower and rosemary are a special flavour combination. Since the cauliflower caramelises, a hardier herb (like rosemary) is required to bring it to its peak flavour. To ‘stuff’ the dumplings, we’ve used cauliflower purée but you can use a variety of fillings. The dumplings can also be served as an interesting and unforgettable snack.

By Independent Contributor May 17 2021
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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
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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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.

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