Roasted cauliflower

Roasted cauliflower with madras

Debic Culinaire Original !D Magazine


For 10 servings


10 small cauliflowers

100 ml olive oil

2 lemon zest


Pumpkin crème

100 ml Debic Culinaire Original

50 ml olive oil

1 butternut squash

1 kissable apple

1 onion

2 cloves of garlic

6 g cumin

2 g madras curry

50 ml white wine

100 ml chicken stock

Madras curry sauce

500 ml Debic Culinaire Original

50 g miso

2 limes

10 g madras curry

50 ml white wine


1 tray mustard cress

2 kissable apples


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.

Roasted cauliflower

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.


Warm the cauliflower florets and hearts and arrange them on the plates.

Heat the pumpkin crème and use it to decorate the cauliflower.

Garnish the dish with mustard cress, apple cubes and the sauce.