Not everyone loves cauliflower, but everyone will love Antonino Cannavacciuolo's interpretation, which turns it into a silky smooth 3-Michelin-starred cream.

Ingredients

SERVINGS FOR 4 PEOPLE

For the cauliflower cream

1 cauliflower
½ l milk
natural salt to taste

For the breaded egg yolk

4 very fresh eggs
panko bread or breadcrumbs
sunflower seed oil
Maldon salt

For the lemon powder

1 untreated lemon

For the candied lemons

2 untreated lemons
400 ml water
400 g sugar

For the cauliflower salad

¼ cauliflower
12 slices of confit tomato
2 medium carrots
1 green celery stalk
1 clump of chopped parsley
1 pinch of curry powder
10 desalted capers
10 black olives
1 untreated lemon
Italian extra virgin olive oil
natural salt
pepper

Procedure

For the cauliflower cream

Wash and clean the cauliflower. Cut it into florets, then boil it in water and milk. Drain and whisk, adding if needed a small amount of cooking liquid until a fairly thick cream is obtained. Pass through a chinois and adjust the salt. Allow to cool.

For the breaded egg yolk.

Separate the yolks from the egg whites, taking care not to break them, and on a plate coat them with panko bread. Place in the refrigerator for at least half an hour.

Gently take each yolk and fry it in plenty of seed oil at a temperature of about 180°. Once colored dry it on paper towels and season with flakes of Maldon salt.

For the lemon powder

Recover the lemon peel by removing the white part, cut it finely, blanch it twice in water and dry it in an oven at 60° for about 2 hours. Blend.

For the candied lemons

Recover the lemon peel by removing the white part and cut it into julienne. Bring water and sugar to a boil, then add the peel, bring to a boil again and bake at 60° for about 2 hours. Allow to cool and store in a container with the cooking liquid.

For the cauliflower salad

Wash and clean the cauliflower by taking only the inflorescences from each top, shred them and place them in a container. Chop the olives, the zest of 1 candied lemon, the confit tomatoes, the capers, and finally the previously washed and cleaned carrots and celery, combine them with the cauliflower, add the curry powder and toss. Season with oil, salt, pepper, lemon juice and parsley.

How to serve

In a bowl pour the cauliflower cream, on top lay the fried yolk in the center and around the cauliflower salad, candied lemon julienne and lemon powder.

Find all the chef's recipes here

Cover photo: @Stefano Fusaro