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The Sauvignon Blanc Wines
were judged with Whole Roasted Cauliflower with Cashew puree, Buckwheat and Dukkah


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As presented by Celebrity Chef MICHAEL MANNERS

Serves 8

Ingredients –

2 heads of cauliflower, boiled 15 min in stock and bay leaf

200g cooked cauliflower florets for sauce

200g raw cashew soaked overnight in veg stock or coconut milk

1 tbsp Dijon

1 cup veg stock/coconut milk (depending on desired texture)

100g buckwheat

2 tbsp dukkah


Method –

1. Soak the cashew in water overnight.

2. Drain cashew, blend them with stock, Dijon, and lemon until smooth. Adjust salt to taste.

3. Cut the cauliflower into 2 cm thick “steaks”. Blanche them for 5 minutes and transfer into cold (preferably iced) water.

4. Heat up a large skillet and fry the cauliflower steaks with salt until both sides are light brown.

5. In a small pan, fry the buckwheat seeds until they get brown. Add salt and the juice of half lemon just before finishing it.

To Serve –

1.  Smear the cashew puree on a plate and place the cauliflower on it.

2. Add buckwheat, olive oil , dukkah, and salt on top.

Click to review previous Chefs’ food recipes for this Category of Wines.

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