Clean the rump cap and score the fat side crosswise.
Leave it to reach room temperature and roast to a core temperature of 54 ˚C.
Blanch the dill and pat it dry.
Freeze in Pacojet beakers together with the sunflower oil and spin 5 times.
Pass through a fine sieve and store in a spray bottle.
For the cauliflower cream, blend the cauliflower together with the poultry stock in the thermo blender at 90 ˚C for 45 minutes.
Add the Debic Culinaire Original cooking cream.
Allow to cool to room temperature and freeze until firm enough to invert.
For the emulsion, heat a tablespoon of butter and add the Bombay spices.
Heat briefly and add the borscht and the Debic Culinaire Original cooking cream.
Reduce over high heat for 2 minutes.
Add the pickles and the brine and chop fine in the blender.
Pass through a fine sieve and emulsify with the butter.
Clean the cauliflower head and slice a bit off the bottom so that it will stand up straight in the oven.
Rub with salt and olive oil and roast at 210 ˚C for 20 to 30 minutes until done.
Poke a few holes in the mini cucumber with a needle and mix with the pickle brine and the white miso.
Transfer to a vacuum bag, place the bag in the chamber sealer and run 5 full cycles to infuse the marinade.
Leave to marinate for 3 hours and slice into thin slices.
