BLACK CAULIFLOWER WITH COCONUT AND LIME BÉCHAMEL

Black cauliflower: (*the cauliflower will turn black when placed in the machine)

1 normal cauliflower, weighing 1.5 kg

OCOO machine 

Reduction of cauliflower juice:

Black cauliflower cooking juices (from the machine)

Coconut béchamel:

30 gr butter

10 gr wheat flour

400 gr coconut milk

0.5 g xanthan

0.7 gr nutmeg

2 gr salt

Black pepper

1 ½-litre siphon

2 N2O cartridges

Diced lime:

2 limes 

Others:

100 gr butter

Lemon juice

Salt

Nutmeg

Black pepper

Black cauliflower: Remove the leaves from the cauliflower and wash. Divide into well-shaped florets about 8 cm in diameter. Place in the OCOO machine with the strainer accessory to collect any liquid. Cook in the machine for 7 hours then leave to stand, still in the machine, for another 48 hours. Separate the black cauliflower florets from the cauliflower juices.

Black cauliflower juice: Reduce the black cauliflower juice by 50% over a bain-marie. Then transfer to a squeezer bottle and set aside.

Coconut béchamel: Cook the butter with the flour to make a light roux. Heat the coconut milk and gradually stir into the roux, using a hand beater. Add the nutmeg, salt and black pepper. Cook for 5 minutes, stirring all the time. Strain and transfer to the siphon. Close and charge with the gas. Keep hot in a bain-marie.

Diced lime: Peel the lime down to the flesh. Remove the segments and any white parts, and cut into 0.5 cm dice. (5 dice per person). Chill. 

In a frying-pan, gently heat the black cauliflower florets with the butter, being careful not to break them. Cook until the butter is brown and the cauliflower is hot. Season with salt and dress with a few drops of lemon juice. 

Serve one floret of black cauliflower on a soup dish. To one side, add 15 gr coconut béchamel foam. Add 5 lime dice and a drop of the reduced black cauliflower juice.

Finish by grating a little nutmeg over the top of the béchamel and grinding a little black pepper over the cauliflower.