The Cambodian cultivar is highly prized for its unique flavour. When salted, the peppercorn is soft and easily chewed, making it a perfect way to add punch to gorgeously roasted cauliflower.
Makes 4 portions
Prep time 1 hour 15 minutes
Cook time 30 minutes
• 40g flaxseed
• 10g potato starch
• 125ml water
1. In a pot, mix the flaxseed together with potato starch. Bring water to boil in a separate pot. While whisking the mixture, gradually add the boiling water in 3 stages, ensuring that the final product is very well mixed. Cover with cling film and soak for 15 minutes.
2. Once the dough has formed, spread it evenly on parchment paper on top of a baking tray. Bake in the oven at 150°C for at least an hour, or until it is fully dried up.
• 12 walnuts
• 1 big head of cauliflower
• 40g butter
• 40ml cream
• 1 lemon
• 20g salted dried kampot pepper
• mint leaves
1. Toast the walnuts for full flavour. Season with salt and pepper, set aside.
2. From the cauliflower, remove 12 small-medium-sized florets. Thinly slice a third of what’s left with a mandolin.
3. With the remainder of the cauliflower, cut into small pieces and transfer onto a tray. Cover with clingfilm and steam for 15-20 mins, until soft. Once fully cooked, blend with butter, cream and a squeeze of lemon juice. Season with salt. Ensure that the cream is very smooth.
4. Season the 12 florets with olive oil, salt and pepper. Roast them in the oven for 30 minutes or till soft. For the thinly sliced cauliflower, season with salt and pepper.
5. To plate, arrange the cauliflower cream into a circular ring on the plate. Add the roasted cauliflower and the thinly sliced ones.
6. Garnish with the walnuts, mint and kampot pepper. Crack the flaxseed crisp into smaller chips, and add them last.