(For 4 portions)
- 1 small cauliflower
- 4 medium king oyster mushrooms
- 100ml Aquafaba
- 1 punnet Tahoon Cress
- 8 pcs Bean Blossom
- 1 tsp Tahoon cress pulp
- 1 tsp Tahoon cress oil
Tahoon oil and pulp:
- First, for the Tahoon Cress oil and Tahoon Cress pulp, mix together in a high-speed blender 4 punnets of Tahoon Cress with 400ml of grapeseed oil.
- Pass the mix through a coffee filter and let drain for one hour. You’ll have the oil at the bottom of the glass and the pulp remains in the coffee filter.
- Cut the cauliflower in 4 quarters, remove the flowers and keep the centres (4 pieces). Make some cauliflower couscous with the flowers and keep aside.
- Blanch, drain, dry and then fry the 4 pieces of the stalk.
- Cut the head of the mushrooms and sizzle them head down in a frying pan, finish to cook them in a hot oven and season to taste.
- Cut the “stalk“ part of the rest of the mushrooms into slices and dry them in the dehydrator machine for 30 minutes, once dried, fry them and keep aside.
- Cut also half of the punnet of Tahoon Cress and dry in the machine with the mushroom, this will be used for the seasoning at the end.
- Pour the Aquafaba in a mixing bowl and using an electric whisk. Mix for 8 minutes. Add the Tahoon Cress pulp and reserve.
- Dress the plate as shown on the picture, season well with the dried Tahoon Cress; add some fresh Tahoon Cress, Tahoon oil, Aquafaba sauce and the pieces of Bean Blossom.
Recipe: Franck Pontais
Say yes to the cress