TGRWT #7: Caramelized cauliflower and cocoa

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Get ready for the next round of TGRWT! The seventh round is hosted by Papin at Flavor alchemy who chose to pair caramlized cauliflower and cocoa. An easy way to caramelize cauliflower is to cut it in 2 cm thick slices (many of them will fall apart – that’s OK) and bake them at 200 °C for approx. 30 min. You can sprinkle the pieces with olive oil and salt, but this is not absolutely necessary.

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It is a truly delicious combination, and I’ve published a simplified recipe for caramelized cauliflower and cocoa jelly, based on a recipe published by Heston Blumenthal. What is fascinating about the combination is that after I’ve tasted the two together, caramelized cauliflower on it’s own reminds me of cocoa.

For an extra boost of inspiration, visit Inge’s round-up of TGRWT #6 (part 1, part 2) which featured many delicious combinations of apple and lavender.

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Filed under: flavor pairing, molecular gastronomy, TGRWT

Comments

  1. M. Says:

    cauliflower & cocoa & cheese?

  2. Martin Lersch Says:

    Yes – why not? From previous rounds we know that cocoa also pairs well with coffee, meat and in some favorable cases also with garlic. But it’s all up to the participants to decide which other ingredients to use.

  3. African Vanieljea Says:

    I would never have paired these two Martin, but will have to give it a go now. Very Challenging

  4. A Match Made Through Science « BitterSweet Says:

    […] Taking this approach, there have been many dubious, usual, and just bizarre pairings concocted (caramelized cauliflower and chocolate, anyone?) but most surprisingly, the flavors do always seem to work […]