Warm Breadcrumb Cauliflower with Meadow Herbs

Remove the leaves from the cauliflower heads and cut out the stem end. Using a small kitchen knife, cut the cauliflower florets into small pieces and set the most beautiful florets (about 400 g) aside. Cut the remaining cauliflower into equal-sized pieces, vacuum seal and soften in water or in the steamer. In the water, weigh down the cooking bag. (If you don’t have the option of a vacuum cooker, soften the cauliflower nicely in salted water). Remove the cooked cauliflower from the bag and set the liquid aside. Place the warm cauliflower in a blender jug form, season with crème fraîche, salt, nutmeg and cayenne pepper and finely grind. If necessary, then pass through a fine sieve.

Foam 150 g butter and toast the white bread crumbs in it until golden brown and season with salt.

Drain the cauliflower roses in salted water until soft and glaze them in the remaining butter with a few spoonfuls of the cauliflower juice (from the vacuum bag). season with salt. Fill the carfioli pueree in an isi bottle (about half full) and beat with 2 pieces of whipped cream capsules, shaking well.

Place a large cookie cutter or ring on a plate and evenly distribute the cauliflower roses in it, sprinkling lightly with the butter crumbs. Carefully lather the cauliflower puree on top and spread evenly in the ring.

Garnish with the marinated meadow herbs and remove the ring just before serving.

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