Cauliflower amuse

Time 2 hours
Yields Serves 6
Cauliflower amuse

Place the 1-inch cauliflower pieces in a 4-quart heavy-bottomed saucepan, cover with the cream and bring to a boil. Reduce the heat to a low simmer, season with one-fourth teaspoon salt and cover the pot. Cook until soft, about 15 minutes, paying attention not to scorch the bottom. Strain the excess liquid and puree the cooked cauliflower in a food processor. Pass through a fine-mesh strainer and adjust seasoning with three-fourths teaspoon salt and one-fourth teaspoon white pepper, or to taste. Set aside.


In two small bowls, separately toss the watermelon radish and jicama each with one-half teaspoon olive oil, one-fourth teaspoon lime juice, one-fourth teaspoon lime zest and a pinch of salt. Set aside.


Heat the oven to 325 degrees. For the crumble, toss the brioche with the clarified butter in a bowl. Spread the brioche on a sheet pan lined with parchment paper or Silpat and toast until lightly golden, 5 to 7 minutes. Place the brioche onpaper towels and allow to cool. Place the chopped hazelnuts on a lined sheet pan and toast until lightly golden, about 10 minutes. Cool. Combine the toasted brioche, finely chopped cauliflower, minced parsley, chives and chervil, and the hazelnuts. Season with 1 1/2 teaspoons olive oil, one-eighth teaspoon salt and a tiny pinch of white pepper, or to taste.


For the mizuna emulsion, first blanch the mizuna in a saucepan of salted boiling water, just long enough to bring out the color. Strain and shock in an ice bath. Strain again, and puree the mizuna in a blender or food processor. Pass the puree through a fine-mesh strainer. Add the vegetable stock to the puree. Season with a pinch of salt. Just before serving, emulsify the puree in a blender or using an immersion blender with 1 tablespoon olive oil to incorporate until light and frothy.


Place about one-fourth cup cauliflower puree in each of six glasses. Top with 1 1/2 tablespoons each of the dressed watermelon radish and jicama. Cover with 1 1/2 tablespoons of the crumble. Finish with a few tablespoons of froth from the mizuna emulsion. (There will be extra mizuna emulsion.) Serve immediately.

From Damien Dulas, executive chef of Restaurant Guy Savoy in Las Vegas. This recipe requires six glasses, about 4 1/2 inches high and 2 1/2 inches in diameter.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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