Roast cauliflower, currant escabeche, almond
Preparation time: 90 minutes (plus soaking)
Cooking time: 30 minutes
1 large cauliflower
Handful parsley leaves, finely chopped
Extra-virgin olive oil, to taste
Salt and pepper, to taste
70g brown onion, finely sliced
8g garlic, finely diced
2 sprigs thyme
1 bay leaf
40g carrot, finely diced
3g cumin seeds
125g extra-virgin olive oil (Challinor prefers Alto Delicate)
40g white-wine vinegar
175g almonds, soaked overnight in water
40g lemon juice
140ml extra-virgin olive oil
For the almond puree, soak almonds in water for 48 hours. Strain almonds and reserve 150ml water. In a food processor combine almonds, garlic and salt. Blend to a fine crumb. Add lemon juice and olive oil, blend to a paste. Slowly add almond water to emulsify. Continue to blend until smooth, light and fluffy.
For escabeche, combine onion, garlic, thyme, bay leaf, carrot, cumin and oil in a saucepan and gently simmer until aromatic and onions have softened. Remove from heat and add vinegar. Place currants in a bowl and pour hot dressing over. Infuse for 24 hours before use.
To assemble, preheat oven to 200°C. Quarter the cauliflower, drizzle with extra-virgin olive oil and season with salt and pepper. Roast for 15 mins or until you can pierce the centre with a knife.
To serve, spoon the almond puree onto a plate, place the cauliflower on top, then liberally spoon the escabeche over the cauliflower. Finish off with the parsley.