Cauliflower carpaccio with Morecambe Bay shrimps & samphire

Cauliflower carpaccio with Morecambe Bay shrimps & samphire

A restaurant-quality light lunch dish from Lancashire-based Michelin-starred chef Nigel Haworth

Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 12 mins

plus 3-4hrs drying in oven

Method

  1. All the cauliflower can be prepared a day ahead. For the carpaccio and crisps, quarter the cauliflower, then finely slice each quarter, core-side down, so you get as many long slices, about 1mm thick, as you can. A mandolin is best for this.
  2. Now pick thumb-size florets off the leftover cauliflower and set aside. You will need 20 florets (5 per portion). Reserve 200g of the trimmings for the mayo, chopping them into small pieces.
  3. Bring a pan of water to the boil, add two-thirds of the sliced cauliflower for 30 secs, then lift out into a bowl of iced water. When cold, drain, then place this 'carpaccio' on a tray lined with kitchen paper. Chill for up to 24 hrs. Boil the 20 florets in the same pan for 2 mins, then drain, chill in iced water and reserve.
  4. For the mayo, heat a medium-size heavy-based pan, add 1 tbsp of the rapeseed oil and the 200g trimmings, then gently fry for 2 mins, stirring. Pour in the milk, then boil until the milk is nearly all absorbed and the cauliflower tender, about 5 mins. Purée in a food processor, remove, then allow to cool. Whisk in the horseradish cream, then slowly add another 1 tbsp of rapeseed oil until thick and creamy. Season to taste, then sieve. Cook the samphire in boiling water for just 2 secs (or 2 mins for fine asparagus), then refresh in iced water.
  5. Heat oven to its lowest setting. For the cauliflower crisps, lay the remaining cauliflower slices in a single layer on a baking sheet lined with non-stick baking paper and put in the oven for 3-4 hrs or until crisp.
  6. To serve, drizzle the cauliflower carpaccio with rapeseed oil and lemon juice. Sprinkle this, and the drained florets, with salt. Arrange the carpaccio on 4 plates and scatter the florets around.
  7. Mix the chives into the shrimps, then sprinkle over the carpaccio. Tuck in the drained samphire or asparagus, then scatter a few summer leaves over each serving. Pipe or spoon some mayo at the top of the plate, then drizzle with extra oil and lemon juice. Place your cauliflower crisps on top and serve.

PER SERVING

182 kcalories, protein 13.0g, carbohydrate 8.0g, fat 11.0 g, saturated fat 1.0g, fibre 3.0g, sugar 7.0g, salt 1.42 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

  • Binder photo mcgrathic

    26 March 2010

    mcgrathic rated this recipe

    5 stars

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  • Binder photo hlnharrison

    29 January 2013

    hlnharrison rated and commented on this recipe

    5 stars

    I made this as I had bought some samphire at less than half price and was looking for an interesting way to serve it, rather than just an accompaniament for fish. At first glance the recipe looked a bit complicated for a midweek evening meal but actually it was very straightforward. The hardest work was seiving the cauliflower mayonnaise but it was well worth the effort. Unless I was entertaining I would not bother with the cauliflower crisps as they didn't add that much and needed to be in the oven for four hours. A very good dish.

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Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 12 mins

plus 3-4hrs drying in oven

Ingredients

FOR THE CARPACCIO, CRISPS & SALAD

  • 1 medium cauliflower , trimmed
  • 50g samphire or fine asparagus
  • lemon juice , for drizzling
  • small bunch chives , finely snipped
  • 100g Morecambe Bay shrimps , peeled
  • selection of small summer salad leaves

FOR THE CAULIFLOWER MAYO

  • 2 tbsp extra-virgin rapeseed oil , plus extra for drizzling
  • 150ml milk
  • 2 tsp horseradish cream
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PER SERVING

182 kcalories, protein 13.0g, carbohydrate 8.0g, fat 11.0 g, saturated fat 1.0g, fibre 3.0g, sugar 7.0g, salt 1.42 g

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