An intense, silky roasted cauliflower velouté, enhanced with a touch of bitter dark chocolate that brings depth and roundness. The crunch of a salted hazelnut crumble and roasted peanut oil create a surprising textural and taste contrast, somewhere between sweet-and-savory and vegetal.
Ingredients
- 800 g whole cauliflower
- 60 g 70% dark chocolate
- 200 ml heavy cream
- 80 g whole hazelnuts
- 40 g unsalted roasted peanuts
- 40 g unsalted butter
- 3 tbsp peanut oil
- 1 piece yellow onion
- 2 cloves garlic
- 500 ml chicken broth
- to taste fine salt
- to taste freshly ground black pepper
- 1 tsp granulated sugar
Method
- Preheat the oven to 200°C. Cut the cauliflower into florets, toss them with half of the peanut oil, a pinch of salt and the sugar. Roast for 30 minutes until the edges are golden and caramelized.
- Meanwhile, slice the onion and garlic. Sauté them gently in the butter and the remaining peanut oil until translucent.
- Add the roasted cauliflower florets (reserve a few for plating) and the hot broth. Let simmer for 10 minutes.
- Blend everything with the cream until you get a very smooth velouté. Add the dark chocolate broken into pieces, blend again until completely melted. Season with salt and pepper.
- Prepare the crumble: roughly chop the hazelnuts and peanuts, dry-toast them in a skillet with a pinch of salt until golden and crunchy.
- To serve: pour the hot velouté into shallow bowls, arrange a few reserved roasted florets, sprinkle with the hazelnut-peanut crumble, and drizzle with peanut oil. Serve immediately.
Nutrition
Per serving
- Energy
- 647.1 kcal
- Protein
- 11.54 g
- Carbohydrate
- 18.95 g
- Fat
- 59.76 g
- Fibre
- 7.51 g
- Calcium
- 87.95 mg
- Iron
- 1.92 mg
- Magnesium
- 88.45 mg