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Textures of cauliflower, beurre noisette, Argentine shrimp and hazelnut

Versatile dish with three colors of cauliflower.

Ingredients

250gButter
1white cauliflower
1Purple cauliflower
Beech mushrooms
1yellow cauliflower
Cream
Argentinian prawns
Salt and pepper

Preparation

  1. Make beurre noisette by gently melting the butter and caramelizing it while stirring constantly. The fat separates from the moisture and the butter turns a nutty color.
  2. Make small florets from the yellow and purple cauliflower, cook them separately until al dente in the beurre noisette.
  3. Cook the white cauliflower until done and blend until smooth with a splash of cream. Season with salt.
  4. Sauté the beech mushrooms and Argentine shrimp.
  5. Place a streak of cauliflower purée on the plate, top with the sautéed cauliflower. Arrange the Argentine shrimp on and between the cauliflower. Grate some purple cauliflower over the dish. Sprinkle with chopped hazelnuts.
  6. Spoon a little beurre noisette over the dish and serve immediately.