Chef Cedric Shares a New Local Favorite - Délicieux!
We fell hard for this delectable cold composed salad that starts with a creamy base of cauliflower blanc-mangé, then a tabbouleh made of chopped cauliflower. The real hook was the pomelo, why do we not see this love child of a grapefruit and an orange in more dishes. It's allure is strong, and we went back so many time for this small plate that we wanted to make it at home.
Luckily, Chef Cedric Maupillier is a generous man, and now you too can experience this amazingness at home. It has three stages, but don't be daunted. This dish is so worth the time and can be the centerpiece of your next dinner party or Easter brunch, just make another course a time-saver.
Yields 6 individual portions
Ingredients: 1/2 head cauliflower (about 1 pound) 1/2 large yellow onion (about 1/2 pound) 1 1/3 cups heavy cream 2 cups half and half 1 tsp white pepper 4 tsp salt 3/4 tsp agar agar
Directions: Remove stem and any green leaves from the cauliflower. Roughly cut the cauliflower and onion into large pieces, about two inches wide.
In a large pot, combine the cauliflower, onion, cream, half n half, salt, and pepper. The liquids should nearly cover the cauliflower and onions. Simmer until cauliflower is tender, about 20 minutes.
Blend the mixture and pass through a chinois. Add the agar agar and whisk to combine.
In a heavy bottom pot, bring mixture to a boil and boil for three minutes, whisking frequently so the mixture does not scorch.
Pass the mixture through a chinois again. Portion into bowls (a scant four ounces per bowl).
Chill the blanc manger and serve it cold, the mixture will taste somewhat salty when warm/hot, but the saltiness will mellow when the blanc manger is cold.
Cauliflower TabboulehIngredients: 1/2 head of cauliflower 2tbsp sliced scallion 2tbsp chopped parsley 2tbsp chopped mint 2tbsp olive oil 2tbsp dice tomato 2tbsp lemon 2 tsp salt 1tsp white ground pepper
Direction: Grate the cauliflower with the medium side of a box cheese grater. Steam the grated cauliflower for 3 min. Cool in the refrigerator. Using a cheese cloth, squeeze dry the cauliflower discarding the juice. Squeeze the diced tomatoes as well and incorporate to the cauliflower. Add all the above ingredients, mix, taste and adjust the seasoning to your palate.
Toast half cup of sliced almond.
Herb SaladIngredients: 1/2 bunch flat parsley 1/2 bunch tarragon 1/2 bunch dill 1/2 bunch mint A small grapefruit or pomelo 2tbsp olive oil 1/2 lemon juice Freshly ground white pepper Salt
To finish: Remove to bowl from the fridge and layer 2 tbsp of the cauliflower tabbouleh on to of it. Add a thin layer of almond. Toss the herb salad, and add it to the dish finishing with small pieces of the pomelo segment.
An American Café, 801 O ST. NW ∙ Washington, DC ∙ 20001