Cauliflower is on virtually every Soho House menu in some guise or another right now. Here are four of the most creative dishes we’ve spotted
Soho House Toronto: cauliflower burger
Cut 300g cauliflower into small florets, mix with 250g soaked chickpeas and grind twice. Hang in cheesecloth overnight, then mix with 1 cup Panko, 1 cup flaxseed egg, 1 tbsp za’atar, 1 tbsp salt, a pinch of turmeric and 1 tsp each garlic powder, onion powder, smoked paprika and black pepper. Portion at 150g. Deep fry at 175C til golden and serve in bun with avocado and tahini.
Cut a white cauliflower into steaks and grill over charcoal. Cut Romanesco cauliflower into florets and blanch. Put steak on a plate with curry sauce (shallot, olive oil, curry leaves, cumin seeds, madras paste, thyme, bay leaves, garlic, coriander seeds, double cream, vegetable stock) and top with romanesco, curry oil, pickled roscoff onion and coriander cress.
Boil a cauliflower until nearly soft. Cut another half cauli into 2cm pieces and roast in seed oil until light black. Add salt and 250ml cream and cook slowly until the cauliflower is disintegrating. Add nutmeg and blend until smooth and creamy, then arrange whole cauliflower and sauce on a plate with breadcrumbs, tarragon mayonnaise and two diced boiled eggs.
Quickly sautée ½ cup white, ½ cup coloured and ½ cup Romanesco cauliflower in a very hot pan with 1 tbsp capers, olive oil and seasoning. Transfer to a bowl and mix in 1 tbsp pine nuts, 2 tbsp golden raisins, ⅓ cup diced, oven-roasted delicata squash and dressing. Serve with cashew beetroot hummus and fresh herbs.
With thanks to Chris Woodford, Jeff Lapointe, Michael Jaeger and Giacomo Pettinari