Lisa Allen’s Moroccan Spiced Cauliflower, Coppa Ham and Buttermilk Curd

This dish is a fabulous winter dish using traditional Moroccan flavours to amazing effect! It's a brilliant way to create something special from an everyday ingredient!

Ingredients

Moroccan Spiced Butter:
  • 100g butter
  • 25g ground cumin
  • 25g ground ginger
  • 12g ground coriander
  • 12g ground cinnamon
  • 12g all-spice
  • 12g curry powder
  • 12g fine sea salt
  • 25g lemon juice
Moroccan Cauliflower:
  • 1 fresh, tight cauliflower, leaves left on–must be 10cm
  • 100g Moroccan butter
  • 30g butter
For the buttermilk curd:
  • 50g good quality crème fraiche
  • 50g buttermilk
  • 3 tsp roast garlic
  • 40g sheep’s curd
  • Good squeeze of fresh lemon juice
Garnish:
  • 2 nice slices of Coppa ham
  • 1 tsp small capers

Method

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.

Ingredients

Moroccan Spiced Butter:
  • 100g butter
  • 25g ground cumin
  • 25g ground ginger
  • 12g ground coriander
  • 12g ground cinnamon
  • 12g all-spice
  • 12g curry powder
  • 12g fine sea salt
  • 25g lemon juice
Moroccan Cauliflower:
  • 1 fresh, tight cauliflower, leaves left on–must be 10cm
  • 100g Moroccan butter
  • 30g butter
For the buttermilk curd:
  • 50g good quality crème fraiche
  • 50g buttermilk
  • 3 tsp roast garlic
  • 40g sheep’s curd
  • Good squeeze of fresh lemon juice
Garnish:
  • 2 nice slices of Coppa ham
  • 1 tsp small capers

Method

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.