Cauliflower Carbonara
Ingredients
1 cauliflower
100g Speck, cubed
100g breadcrumbs
150g butter
250g heavy cream
50g Parmesan, grated
4 egg yolks
1/2 bunch chives, chopped
1 tbsp soy sauce
2-3 tbsp sesame seeds
nutmeg
Preparation
1. Divide cauliflower in florets
2. Chopp some little parts for a sauce
3. Heat it with heavy cream on low heat for around 10min. Finally add nutmeg and grated parmesan. Optional you can add some additional milk.
4. Put in a blender and mix. Set aside and re-heat it when you need it at the end.
5. Separate egg yolks
6. Add chopped chives and soy sauce
7. Sauté the cauliflower florets in 100g butter for around 10min on medium heat. Use a big non-stick pan. My pan was unfortunately on the countryside, so I had to use a too small copper pan.
8. Set aside and put in a pre-heated oven for around 20-30min by 160-180C
9. Use the leftover of the butter for roasting the Speck until crisp.
10. Sieve the fat. You will need it later.
11. Melt rest of the around 50g butter on low heat
12. Add breadcrumbs and sesame seeds. My breadcrumbs was roughly chopped for more texture.
13. Cook it until golden for 3-4min
14. Finally add Speck and set aside.
15. Add the Speck fat to the egg yolks and combine. Be careful that the fat shouldn’t be too hot.
16. So, let us arrange the dish. First add the cauliflower sauce to a plate. Take care that you re-heat the sauce a little bit.
17. Add the cauliflower florets from the oven on top
18. Drizzle with a little egg-yolks sauce
19. Finally add Speck-breadcrumbs on top.
20. ENJOY
Category: Berlin Kitchen
