Cauliflower with Smoked Onion Soubise and Olde Remeker
This dish highlights the sweetness of smoked onion soubise, paired with the nutty complexity of Olde Remeker cheese. Cauliflower is prepared two ways: sous-vide then roasted in butter for a rich caramelized depth, and lightly pickled for freshness and acidity. Together with sourdough crisp and toasted walnuts, it delivers balance, texture
Quick Facts
Servings: 4 portions
Prep Time: 1 hour
Cooking Time: 40 minutes
Difficulty: Advanced
Ingredients
Smoked Onion Soubise
2 large smoked onions (≈ 300 g)
30 g butter
150 ml cream
Salt, to taste
Olde Remeker Crème
120 ml heavy cream (35% fat)
50 g Olde Remeker cheese, finely grated
Cauliflower (Two Preparations)
250 g cauliflower florets (for sous-vide & roasting)
40 g butter
1 sprig thyme (optional)
Salt and pepper, to taste
Pickled Cauliflower
100 g small cauliflower florets
100 ml white wine vinegar
50 ml water
20 g sugar
5 g salt
Sourdough Crisp
2 slices sourdough bread
10 ml olive oil
Walnuts
30 g walnuts, lightly toasted and chopped
Method
Smoked Onion Soubise: Sweat smoked onions in butter until soft. Add cream and simmer gently. Blend to a smooth purée, season lightly, and keep warm.
Olde Remeker Crème: Whip the cream until soft peaks form. Fold in finely grated Olde Remeker and chill until service.
Cauliflower (Sous-Vide & Roasted):
Vacuum-seal cauliflower florets with a pinch of salt.
Cook sous-vide at 85°C for 45–60 minutes until tender but still holding shape.
Remove from the bag and roast in foaming butter with thyme until golden and caramelized.
Pickled Cauliflower: Bring vinegar, water, sugar, and salt to a boil. Pour over small cauliflower florets and allow to cool. Marinate for at least 1 hour before serving.
Sourdough Crisp: Slice bread thinly, brush with olive oil, and bake at 160°C until dry and crisp.
Walnuts: Toast in a dry pan until fragrant, then chop lightly.
Plating: Spoon the warm soubise onto the plate. Arrange roasted cauliflower as the main element. Add a few pickled florets for brightness, quenelles or dots of Olde Remeker crème, tuck in sourdough crisp for height, and finish with toasted walnuts.
Plating & Serving
Use the soubise as the foundation, layer roasted cauliflower for depth, and scatter pickled florets as a fresh accent.
Serve warm, ensuring contrast between the hot cauliflower, cool crème, crisp sourdough, and acidic garnish.
Professional Notes
Sous-vide precision: Cooking cauliflower at 85°C for 45–60 minutes ensures tenderness without breaking down the structure, so it caramelizes beautifully when roasted in butter.
Flavor layering: The smoked onion soubise adds sweetness and depth, while Olde Remeker crème introduces nutty, lactic richness. Together, they form the base flavor balance.
