Cauliflower Trio & Seabream


auliflower puree*; curried roasted cauliflower; pickled cauliflower; pan fried sea bream; crispy curry leaves. Topped with a prawn bisque sauce.

*mine was more like mash…I need a new blender!

Cauliflower is clearly one of my top vegetables as you can see and it feels a bit trendy right now. Its so versatile and paired with the right flavours can provide a really meaty, satiating alternative to meat if you’re on that wagon.

With so much time on my hands my mind has been wondering to food at every opportunity – I’ve literally been dreaming about ingredients. From creating bespoke menus for friends and family when we can finally have them round to creating dishes for the mid-week, Friday nights and weekends!

Serves 2

  • 2 sea bream fillets
  • 1 whole cauliflower (large)
  • 1 garlic clove
  • 1 tsp curry powder
  • 50g butter
  • Splash milk
  • 2 tbsp white wine vinegar
  • 1 tsp sugar
  • Around 6 curry leaves
  • Prawn bisque sauce (see here) – heated for serving.
  1. Cut the cauliflower into florets. Keep aside one to cut into thin slices for pickling.
  2. For this, put the white wine vinegar and 1 tbsp of water, and the sugar in a saucepan and bring to a simmer. Remove from the heat. Slice the reserved floret into thin slices and add to the pickling liquid and set aside.
  3. Keep aside an extra 6 florets and put the rest in a roasting tin and crush over the garlic. Season and add some olive/sunflower oil and roast at 200 for about 20 minutes until soft and lightly coloured.
  4. Put the remaining florets in another roasting pan and season, add the curry powder and some olive/sunflower oil and roast at 200 for 20 minutes at the same time. Remove the tray from the oven and keep warm.
  5. Put the roasted, plain cauliflower in a blender with the butter, seasoning and a splash of milk. Blend until smooth adding a splash of milk to get to the desired consistency. Taste and add seasoning if needed. Set aside keeping warm.
  6. Heat a frying pan on a very high heat and add a splash of oil. Fry the fish, skin side down for about 2 minutes until crisp. Flip and finish on the flesh side for about 30 seconds to 1 minute.
  7. Remove from the heat and add the curry leaves (careful as they may pop!). Fry quickly for a few minutes then remove from the oil and dry on kitchen towel.
  8. When ready to serve, spoon a nice smooth spoonful of puree onto a plate. Place around 3 of the curried florets on top followed by the fish. Place a few pickled cauliflower slices against the sides followed by the fried curry leaves.
  9. Serve with the sauce!