Week twelve! It's hard to believe @progressivechef's Steemit Iron Chef has been going on for 3 months now and will soon be starting the fourth month. For week 12, the theme is a vegetable I truly enjoy ... the cauliflower.

No mysterious egg this time. However, what's this white-on-white entry? Actually, it's white shaved cauliflower salad on a white plate. But there's more to it ...

My week 12 entry: Shaved Cauliflower Salad on Smoky Roasted Cauliflower, Crispy Cauliflower Flatbread and Creamy Cauliflower Panna Cotta

Let's take a peek. I chose to use the orange and white varieties.

Cauliflower Panna Cotta

Cook the cauliflower in butter.

Add cream and cook until tender.

Purée, heat then pour in serving vessel. Chill for at least 4 hours to set.

Crispy Cauliflower Flatbread

Combine flatbread ingredients. Bake. Cut a disc and toast until crispy just before serving. Layer on top of panna cotta.

Smoky Roasted Cauliflower

Roast the cauliflower florets. Top flatbread with a floret.

Drizzle chili and mint oil (optional).

Shaved Cauliflower Salad

Shave cauliflower into paper-thin pieces using a mandoline. Put shaved pieces in brine solution then drain and dry immediately. Carefully lay the shaved pieces on the roasted cauliflower floret.

Each of the elements of the plate is comprised mainly of cauliflower but the combination of the textures turned out wonderfully amazing. The shaved salad was refreshing and crunchy, the roasted floret had a lovely, smoky flavor, the flatbread turned out nice and crispy, and the panna cotta gave the dish a creamy base that pulled all the elements together. On top of that, the chili and mint oil enhanced the flavors and worked so well with the elements.

Proof Photo

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Shaved Cauliflower Salad on Smoky Roasted Cauliflower, Crispy Cauliflower Flatbread and Creamy Cauliflower Panna Cotta

Shaved Cauliflower Salad

Ingredients

1 head cauliflower
2 cups water
1 tbsp salt
1/2 lemon
1 tbsp sugar (optional)

Directions

Shave cauliflower with a mandoline to get paper-thin slices. Combine the rest of the ingredients to make a light brine. Put shaved pieces in brine solution then drain immediately. Do not leave in brine solution for a long time so as not to change the texture of the cauliflower. Pat dry.

Smoky Roasted Cauliflower

Ingredients

1 head cauliflower
1/4 cup olive oil
5 drops of liquid smoke
Salt and pepper to taste

Directions

Preheat oven to 400^oF.

Cut cauliflower into florets then put on a baking sheet. Combine the olive oil and liquid smoke. Drizzle over cauliflower. Sprinkle salt and pepper to taste.

Bake for 30 minutes or until tender.

Crispy Cauliflower Flatbread

Ingredients

1 head cauliflower
4 eggs
1 cup almond flour
1/2 teaspoon salt.

Directions

Preheat oven to 350^oF.

Rice the cauliflower in a food processor. Measure 2 cups for this recipe. Mix together the riced cauliflower, eggs, almond flour and salt in a bowl. Spread on a silicone mat about 1/4 inch thick.

Bake for 30 minutes or until golden brown.

Note: This flatbread is best served toasted until crispy.

Cauliflower Panna Cotta

Ingredients

2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 pound cauliflower, cut into florets
2 tablespoons butter
1 1/2 cups water
2 cups whipping cream
1/2 cup milk

Directions

Put cold water in a small bowl or cup. Sprinkle gelatin and leave to hydrate for 5 minutes.

In a saucepan, melt butter. Add water and cauliflower florets. Cook for 10 minutes. Add cream and cook until cauliflower is tender, about 10 minutes. Transfer to a blender. Purée mixture until smooth.

Pour mixture into a small saucepan. Heat until mixture starts to boil on the edges. Add bloomed gelatin and mix until fully dissolved. Pour into molds or serving vessels. Chill to set for at least 4 hours.

Assembly

Layer the toasted cauliflower flatbread on the panna cotta. Top with a roasted cauliflower floret. If desired, drizzle with chili and mint oil. Carefully layer the shaved cauliflower salad, creating a tent around and on top of the roasted cauliflower.
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Bon Appetit!

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