Black cauliflower with coconut béchamel and lime

Name: Black cauliflower with coconut béchamel and lime
Ingredients: 30 g butter; OCOO; 5 g xanthan gum; black cauliflower juices (see previous elaboration); 2 heads of cauliflower; 7 g nutmeg; 400 g coconut milk; 10 g flour; freshly ground black pepper; 2 g salt; 2 n20 cartridges; 100 g butter; 1 500-ml siphon; salt; freshly ground black pepper; lemon juice; 3 limes; nutmeg

This recipe is from chef Eduard Xatruch of restaurant Disfrutar**, Barcelona.

Recipe for 10 people.

Ingredients

OCOO

2heads of cauliflower

black cauliflower juices (see previous elaboration)

30gbutter

5gxanthan gum

7gnutmeg

400gcoconut milk

10gflour

freshly ground black pepper

2gsalt

2n20 cartridges

1500-ml siphon

3limes

100gbutter

salt

freshly ground black pepper

lemon juice

nutmeg

Preparation

Remove the leaves from the cauliflower heads and wash them.
Divide the cauliflower into whole florets with a diameter of about 8 cm, taking care to make them attractive and uniform. Prepare 10 florets.
Put the trimmed cauliflower florets into the OCOO pressure double boiler with the steamer to collect the juices.
Run the Aged Egg programme for 7 ours. Then run the programme again for 7 more hours. On completion, run the programme again for 3 more hours.
Set aside the black cauliflower florets and the cauliflower juices separately.

Reduce the black cauliflower juices by half over a bain-marie.
Transfer to a squeeze bottle and set aside.

Cook the butter with the flour in a casserole to a blond roux.
Heat the coconut milk and pour a little at a time into the roux while whisking continuously.
Season with the nutmeg, salt and pepper. Cook for 5 more minuts while stirring constantly.
Remove from the heat, add the xanthan gum and whisk until lump-free.
Strain, transfer to the siphon, close and insert the gas cartridges.
Set aside in a bain-marie for finishing.

Segment the limes. Cut the segments into 5-mm cubes. Prepare 5 lime cubes per person.
Set aside in the refrigerator.

Heat the black cauliflower florets with the butter in a frying pan, taking care not to break them. Cook until the butter turns brown and the cauliflower is very hot. Season with salt and a little lemon juice.
Arrange a black cauliflower floret on the right side of the soup plate.
Pipe 15 g of hot coconut béchamel foam beside the cauliflower.
Arrange 5 lime cubes around the foam and pipe a dot of black cauliflower reduction.
Finish by grating a little nutmeg over the béchamel and sprinkle the cauliflower with a pinch of pepper. Serve.