for 4 people

Reduction

1 dl	white wine
2 tbsp	white balsamic vinegar
1 sachet	saffron
1	shallot, finely chopped
½ tsp	peppercorn, coarsely crushed

Crumble

1 tbsp	butter
6 tbsp	panko breadcrumbs
½ bunch	flat-leaf parsley, finely chopped, 1 tbsp set aside
2 pinch	salt

Cucumber relish

150 g	cucumbers, cut into cubes
1	shallot, finely chopped
1	organic lemon, use grated zest and 1 tbsp of juice
¼ bunch	flat-leaf parsley, finely chopped
¼ tsp	salt

Cauliflower

1	cauliflower (approx. 1 kg)
	salted water, boiling

Saffron hollandaise

2	fresh egg yolks
100 g	butter, cold, cut into pieces
1 tsp	lemon juice
	salt and pepper to taste

How it's done

Reduction

Bring the wine to the boil in a pan along with all the other ingredients up to and including the pepper. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool.

Crumble

Heat the butter in a pan. Add the breadcrumbs, toast for approx. 3 mins. while stirring. Add the parsley, season with salt, set aside.

Cucumber relish

Add the cucumber, shallot, lemon zest and juice with the reserved parsley, mix, season with salt.

Cauliflower

Cut a cross into the cauliflower stalk. Cook the cauliflower in boiling salted water for approx. 15 mins. until just soft.

Saffron hollandaise

Add the egg yolks to the reduction and mix well. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Using the whisk on a mixer, whisk the mixture until light and frothy. Gradually whisk in the butter until the sauce becomes creamy. Remove the bowl, add the lemon juice, season. Remove the cauliflower, drain, transfer to a platter. Top with the crumble. Serve with the cucumber relish and saffron hollandaise.

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