In a previous video, I demonstrated how to make a cauliflower soup base. In this video, we will complete the dish by presenting what is called a "composed soup," where the garnishes are placed in a bowl and the soup base is poured table side.
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Caramelizing the cauliflower
Jacob,
It occurred to me while watching the video that you didn't mention blanching the cauliflower before you seared it. I have sauteed cauliflower before and haven't blanched it prior to the saute process.
Did you blanch the sliced cauliflower and if not, why?
If you wanted to blanch cauliflower before using a secondary cooking method, would you follow the process for green vegetables or root vegetables. My assumption would be to follow the green process. Is there even a need to do so? It's certainly not going to lose any green color during the cooking process.
I didn't blanch the
I didn't blanch the cauliflower first because it doesn't really need it, especially if searing at a high temperature on both sides. If I were to blanch cauliflower, I would use the green vegetable method instead of the root vegetable method because cauliflower isn't made up of complex carbohydrates or starches like most root vegetables.
To give the cauliflower more flavor, you can brine it in a 5% salt and 5% sugar, which is what we commonly do at the restaurant.