Cauliflower slices from 4 larger florets
1 teaspoon salt
2 teaspoons sugar
2 tablespoons caper juice
2 tablespoons juice from the soaked raisins (link to day 2 garnishes)
¼ cup white balsamic
1 clove garlic, crushed
3 tablespoons of butter
2 tablespoon madras curry powder
Scraps from 1 head of cauliflower, about 4 cups
1 teaspoons Kosher salt
¾ cup milk, whole or heavy cream
Cut off the ends of the cauliflower stems. Cut out the core using a paring knife. Separate the head into florets.
Take 4 of the larger florets, slice them into thin slices on a mandolin and reserve them for pickling.
Save all of the scraps and remaining florets for the purée.
For the Pickled Cauliflower:
Place sliced cauliflower in a small bowl.
Place the remaining ingredients in a small pot and bring to a boil. Pour over cauliflower slices and cover with plastic wrap. Leave in soaking liquid at least one hour. This can be done a few hours ahead, or the day before.
For the Cauliflower Purée:
Heat a medium sauté pan over medium-high heat and melt butter. When the mixture begins to foam up, add curry powder and stir together and then all the remaining cauliflower. Toss to coat and sweat for 3 minutes.
Add the salt and milk (or cream), lower the heat and cover with a lid. Lightly simmer until the cauliflower is tender, about 15 minutes, making sure that the milk or cream doesn’t boil over or burn. Remove from heat and let cool.
Transfer cooked cauliflower to a blender and blend for 3 minutes, or until the purée is completely smooth.