Cauliflower, apple, macadamia nuts

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Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

The freshness of the apple cuts through the richness of the cauliflower beautifully. Cauliflower really is such a versatile vegetable and makes the most beautiful purées and soups.


Cauliflower florets

  • 8 cauliflower florets
  • 20 ml olive oil
  • salt and pepper

Julienne apple

  • 1 Granny Smith apple

Cauliflower stems

  • 320 g cauliflower stems
  • boiling water – salted
  • olive oil
  • salt and pepper


Blanch the cauliflower florets in boiling water for 3 minutes. Remove and cut in half lengthways. Brush with olive oil and grill the halves on either side to colour. Remove from the grill and season.

Cut 3 mm-wide slices off the sides of the apple, avoiding the core. Square off the slices to ensure that they are a uniform size. Cut 3 mm × 5 cm pieces (julienne). Refresh in ice lemon water to keep them crisp and avoid oxidisation.

Add the cauliflower stems to boiling salted water and blanch for 2 minutes, then remove and dress lightly with olive oil. Grill until tender and well coloured, then remove from the grill and season with salt and pepper.

To assemble as per the photo, arrange 32 g of caramelised cauliflower purée, 2 cauliflower halves (10 g), 8 g julienne apple and 40 g cauliflower stems on each hot plate. Grate one cauliflower floret over each serving, and finish by shaving 2 macadamia nuts over each plate with a truffle slicer.