Butter-Roasted Cauliflower with Smoked Onion and Olde Remeker
This dish highlights the sweetness of smoked onion soubise, paired with the nutty complexity of Olde Remeker cheese. Cauliflower is cooked sous-vide for tenderness, then roasted in butter for a caramelized finish. Together with sourdough crisp and toasted walnuts, it delivers a refined balance of creaminess, crunch, and earthy depth
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.
