A great way to use the entire cauliflower – leaving zero waste. Even the scraps from the juice can be turned into a puree for other dishes.
Ingredients
- 2 heads of cauliflower
Method
Beignet
Ingredients
- 80g mature Cheddar
- 50g butter
- 150ml water
- 1tsp sugar
- ½ tsp salt
- 75g plain flour
- 2 eggs
- 100ml cauliflower juice
- NB: Save the excess from the juicer, this can be used for cauliflower puree & frozen for other dishes, caramelised cauliflower puree is great with things like scallops for example
Method
Kimchi
Ingredients
- 1k cauliflower stalk and trim chopped roughly
- 120g salt
- 45g garlic
- 50g sugar
- 110g ginger
- 50g Schimchi pepper
- Le Blanc extra virgin olive oil
- Salt
- Pepper
- Lemon juice