Pan fried cauliflower, hummus and purple cauliflower puree

Recipe provided by Velisha Farms and production by My Market Kitchen

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Serves 2

Ingredients

Purple Cauliflower Puree

• 200g Purple Cauliflower

• 50g butter

• 75ml Milk

• Water

Hummus

• 200g Chickpeas

• 2 Tbsp Water

• 1 large garlic clove

• 2 Tbsp Tahini

• 1 tbsp Olive oil

• Salt

Pickle Cauliflower

• 2 florets of White cauliflower

• 2 florets of Purple cauliflower

• 100ml water

• 50ml caster sugar

• 50ml rice vinegar

To Serve

• Whole Cauliflower, quite large one

• 100g Butter

• Kale, crisps

Method

Purple Cauliflower Puree

1. On a medium heat pan, add your butter and slightly sweat of your cauliflower. Add in your milk and water and bring to a boil before reducing to a simmer until cooked covered. Blitz to a smooth consistency whilst still warm

Hummus

1. Add all ingredients to a blender and blend until smooth

Pickle Cauliflower

1. Bring your sugar, vinegar and water to a boil before adding the cauliflower and removing from the heat. Leave to infuse for as long as possible best after 4 days

To Serve

1. Slice your cauliflower into steaks.

2. Heat your pan over a medium heat and add your butter. Then add your cauliflower and baste continuously whilst cooking. Ensuring you get a lovely golden brown colour before turning.

3. To plate, warm your cauliflower puree before adding it to the plating by swiping down in different directions. Then add your cauliflower steak and garnish with the pickles and kale crisps