3 hours before service,
30 minutes before service, preheat oven to 450 degrees. Remove florets from head of cauliflower and place in large bowl. Spoon apricot preserves onto cauliflower and drizzle gochujang. Drizzle about 1 tbsp. of olive oil and sprinkle about
10 minutes before service, drizzle olive oil in pan set to medium heat and place mushrooms in single layer or as close as you can get.
Heat pan to highest heat setting with about 1 tablespoon of avocado oil. Place shishito peppers in pan (remove stems if desired) and
Use kitchen scale for the following: In a medium sized bowl (bottom/base of bowl should be about 8”) add blueberry juice, champagne vinegar and soy lecithin. Set immersion blender to low and “whip” air into mixture by first placing immersion blender down on bottom of bowl, and then bringing it up the side of the bowl, until immersion blender base/blade is halfway in the mixture and halfway out. This will allow air to be whipped into mixture, creating bubbles and foam that will rest on the surface. Increase blender speed if needed. Foam will hold about 15 minutes.
On highest heat setting, drizzle about 2 tablespoons of avocado in searing pan of your choice until oil barely starts to smoke. Remove steak from water bath, pat very dry and sear in pan 30 to 45 seconds on first side. Season liberally with salt and pepper, then flip and repeat. Remove steak and place on cutting board for slicing.
Stage plating station by removing cauliflower from oven, and shishito pepper and mushrooms from stovetop. Place cauliflower, mushrooms and shishito peppers down the center of the plate. Slice the steak into thick pieces and place pieces along the line of vegetables, using different angles to lean the pieces (see picture). Sprinkle flake/finishing salt over steak pieces. Lastly, spoon dollops of foam under and beside steak pieces. Enjoy!