Thai Green Cauliflower recipe by Dan Cavell

Hellmann's

Hellmann's

Standard Supplier 21st November 2019

Thai Green Cauliflower recipe by Dan Cavell

60 min

On the menu at chef Dan Cavell's Tailor's Restaurant

For more inspiration and to find our more about Vegan Mayo visit bit.ly/VeganMayoFB

Ingredients

Thai Green Emulsion

  • Thai Green Cauliflower Serves Four 500g of Hellmans vegan mayonnaise 50 g of coriander (including stalks) 50g of thai basil (including stalks) ½ teaspoon of chilli powder ½ teaspoon of ginger powder
  • ½ teaspoon of garlic powder ½teaspoon of onion powder 1 teaspoon of rice wine vinegar

Coconut sauce

  • (This will make more than you need but will freeze well for up to 3 months) 1 tin of full fat coconut milk 200g of creamed coconut 1 bunch of lemon grasscrushed 2 cloves of peeled and crushed garlic 1-inch piece of ginger (including skin), chopped
  • 2 green chillies chopped

Herb oil

  • 50g of basil (including stalks) 50g of coriander (including stalks) 300ml Rapeseed oil

Cauliflower

  • 1 large cauliflower cut into bite size florets 50g of rapeseed oil Sea salt flakes

Sweet and sour chilli

  • 3 finely slicedde seeded red chillis 75ml white wine vinegar 75g of Caster sugar

For the garnish

  • 100g of organic puffed white rice 100g of puffed wild rice 100g of toasted coconut shards

Method

Thai Green vegan emulsion

•In a jug blender place the dry ingredients, vinegar, basil and coriander and blend to a smooth paste.
•Add the Hellmans vegan Mayonnaise, blend for 2 minutes to emulsify the ingredients
•Pass through a fine sieve to remove any herb stalks and place in a piping bag with a 4mm plain nozzle. Refrigerate.

coconut sauce

•Place all ingredients into a heavy based saucepan
•Bring to a simmer and let infuse for 1hour with a lid on the pan
•After 1 hour pass through a fine sieve and discard other ingredients
•Leave warm

herb oil

Place all ingredients into a jug blender until 62oC to keep the vibrant colour
Pass through a piece of muslin cloth
Refrigerate

Cauliflower

Heat a large non-stick frying pan to a medium heat
Add the oil to the pan
Add the cauliflower to the hot oil.
Panfry the cauliflower ensuring an all over caramelisation of the florets
Season to taste with the flaked salt
Cook until just tender
Set aside and keep warm

Sweet and sour chilli

Place the sugar and vinegar into a saucepan and bring to a boil
Take off heat
Add chillies, cover and leave to cool

To serve

Divide the warm cauliflower equally between 4 warm serving bowls of your choice
Pipe a generous amount of the Thai green vegan emulsion over the cauliflower florets
Pour roughly 50ml of warm coconut sauceover the cauliflower
Drizzle roughly 1 tablespoon of herb oil over each dish
Garnish with the chillies, both rice’s and coconut shards
Serve and enjoy

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