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Ingredients:
Nocla flavouring:
2 pcs. cauliflower
Neutral oli
Fine salt
50 g Legume Shoyu
250 g saltet butter
0.5 bunch bunch tarragon – leaves picked
100 g roasted hazelnuts
100 g capers
Roasted Cauliflower
01
Clean the cauliflower and place it in a perforated gastro tray.
02
Steam the cauliflower for 10 minutes at 100°C.
03
Transfer the cauliflower to a baking tray lined with parchment paper. Drizzle with a little oil and season with salt.
04
Roast at 180°C for approximately 15-20 minutes.
Serving
05
In a small saucepan, brown the butter until golden with a nutty aroma.
06
Once slightly cooled, strain the butter through a fine sieve to remove the burnt milk solids.
07
Mix the butter with Legume Shoyu, hazelnuts, and capers.
08
Arrange the roasted cauliflower on a serving plate, drizzle with the butter mixture, and finish with fresh tarragon.
