For the Moroccan Spiced Butter: Place all ingredients into a mixer or mix by hand until all ingredients are well combined in the butter.
For the Moroccan Cauliflower: Cover the bottom of a 14cm pan with the Moroccan butter.
Remove the outer leaves from the cauliflower but reserve them to crisp up after. Evenly season the cauliflower with salt.
Place the cauliflower onto the butter, top side up. Cover the pan with tin foil or a lid. Place onto a medium heat. Cook until the butter begins to foam and starts to lightly caramelise the cauliflower.
Add the remaining 30g of butter and cook further until completely caramelised, ensuring that you keep turning the cauliflower to get an even colour on all sides (keep checking, be careful not to overcook).
Once cooked, carefully remove to a wire rack and pour over any excess butter from the pan. Check the seasoning and leave to rest.
For the crispy cauliflower leaves:
Remove the stalk from the leaf then cut into strips about ½ cm thick. Deep fry at 190°c until crisp. Remove from the fryer and leave to drain on absorbent paper. Season with salt.
For the Buttermilk Curd Dressing: Place all of the ingredients into a blender and blitz until smooth. Season to taste.
For the Moroccan Spiced Butter: Place all ingredients into a mixer or mix by hand until all ingredients are well combined in the butter.
For the Moroccan Cauliflower: Cover the bottom of a 14cm pan with the Moroccan butter.
Remove the outer leaves from the cauliflower but reserve them to crisp up after. Evenly season the cauliflower with salt.
Place the cauliflower onto the butter, top side up. Cover the pan with tin foil or a lid. Place onto a medium heat. Cook until the butter begins to foam and starts to lightly caramelise the cauliflower.
Add the remaining 30g of butter and cook further until completely caramelised, ensuring that you keep turning the cauliflower to get an even colour on all sides (keep checking, be careful not to overcook).
Once cooked, carefully remove to a wire rack and pour over any excess butter from the pan. Check the seasoning and leave to rest.
For the crispy cauliflower leaves:
Remove the stalk from the leaf then cut into strips about ½ cm thick. Deep fry at 190°c until crisp. Remove from the fryer and leave to drain on absorbent paper. Season with salt.
For the Buttermilk Curd Dressing: Place all of the ingredients into a blender and blitz until smooth. Season to taste.
