Roasted cauliflower

Cut the florets off the cauliflower stem and leave the stem whole. Blanch and season with salt. Coat the florets with olive oil, lemon zest and salt. Roast in the oven at 190°C until brown.

For the pumpkin crème, cut the pumpkin into large cubes. Chop the onion and finely chop the garlic. Sweat the onion and garlic in the pan with olive oil. Add the cumin and madras curry and let them sweat.

Add the pumpkin and stir regularly. Peel and quarter the apple and add it. Deglaze with the liquid and leave to simmer until almost all the liquid has boiled away.

Add the culinary cream and chop everything fine in the blender. Season to taste with salt.

For the sauce, heat the culinary cream and add the miso. Reduce to sauce thickness.

Heat the madras curry in a dry pan and toast it at 70°C.

Deglaze with white wine and add to the sauce. Season to taste with lime juice.