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.