Bloemkool drie bereidingen met hazelnoot

Halve the white cauliflower and cut the florets off. Put them in the food processor and turn them into couscous. Do the same with the green cauliflower.

Put a pan of water on until it boils and steam the couscous for 2 minutes. Cool quickly in ice water and dry on kitchen paper. Sprinkle with fine sea salt and Malabar pepper from the mortar. Mix the two colors cauliflower couscous with a little nut oil.

Cut a part of the half cauliflower into thin slices on the mandolin.

Roast or grill the slices on both sides until they are a little brown and set them aside until use.

Chop the rest of the white cauliflower into pieces and boil them in the milk with a little water.

Drain and keep the cooking liquid. Make a puree of the cauliflower with the blender or stick mixer. Add the vadouvan, salt and pepper. Mix in some cooking liquid so that you get a creamy substance.

Cut the pointed parts from the green cauliflower and blanch them in salted water. Keep them warm until use.

Spread the hazelnuts on a baking sheet and put them in the oven for 15 minutes at 150ºC. Then immediately deposit them on a cold surface so that they do not roast further.

Chop the hazelnuts in coarse pieces.

Preheat the plates.

Place a thick stripe of cauliflower cream on each plate. Put the roasted cauliflower flinters upright. Also put the blanched green cauliflower pieces in the cream. Sprinkle around with hazelnuts, crumbled goat's cheese and cauliflower couscous.