Here cauliflower custard is sauteed in olive oil on one side to develop a crispy crust. It is served with some small greens generally found around beach areas, from saltwort to sea beans. The herbs are dressed with a few drops of our "barrel aged" fish sauce and some lemon oil. The custard is extremely dynamic in that it has a great crust, is hot throughout and melts on the tongue like a decadent cauliflower puree rather than the firm gel that it resembles.
745 grams heavy cream
715 grams cleaned and cut cauliflower
7.5 grams salt
0.25 grams cayenne
0.25 grams fresh grated nutmeg
0.55 grams Sodium Hexametaphosphate (0.05% cauliflower puree)
3.3 grams low acyl gellan (0.3% of cauliflower puree)
Put the heavy cream, cauliflower, salt, cayenne, and nutmeg in a medium saucepot set over medium heat and bring to a simmer. Turn the heat down to low and put a lid on the pot. Cook the cauliflower until it is falling apart and completely tender. Remove from heat and transfer the cauliflower mixture to a blender. Turn the speed on low and slowly increase the speed to medium high and puree until the cauliflower is completely smooth. Strain the it through a fine mesh strainer into a clean pot and set over medium heat, stirring occasionally, until it reaches at least 80°C. Transfer the cauliflower puree into a clean blender and turn the speed on low. Increase the speed until a vortex forms in the puree. Sprinkle the sodium hexametaphosphate and gellan into the cauliflower and increase the speed to medium high for 30 seconds to fully disperse and hydrate the gellan. Pour the mixture into an 8x11-inch Pyrex or other heatproof baking dish. Let the cauliflower cool, uncovered, at room temperature for 30 minutes and then refrigerate to chill completely, at least 3 hours. Cut the cauliflower into the desired shapes and saute in a little bit of butter or olive oil to heat and caramelize. Serve immediately.