Caramelised Cauliflower chowder, smoked salmon and watercress oil

Caramelised Cauliflower chowder, smoked salmon and watercress oil

Apologies for my absence in the blogging world. Life has been pretty hectic with the new kitchen, work and the garden!! See below. I’ve not stopped cooking, just not had a spare 30-45 minutes to sit down and write.

This dish came from my love of cauliflower. It has cauliflower three ways, boiled, roasted and tempuraed (if there is a thing). Cauliflower purees into such a great smooth liquid that only minimal amounts of milk are needed to complete the chowder.

My work on the patio is finally done. I’ve moved 15 tonnes of earth one way and 10 tonnes of hardcore the other. Learnt how to operate a digger, it was so much fun, built a fence, walls and concrete block walls. Just need a tiler and the plasterers to finish off the finer details. I can now thankfully put more effort into cooking. Plus after yesterdays apocalyptic storms in Manchester my drainage has worked a treat. Even though the expert said I didn’t need any. I think I’d have been flooded this morning otherwise.




  • Cauliflower, 1 large
  • Garlic, 2 cloves
  • Milk, 500ml
  • Plain Flour 50g
  • Cornflour, 50g
  • Soda water, 100ml
  • Watercress, 50g leaves only
  • 100ml oil
  • Butter 50g
  • Oil for deep frying
  • Lightly smoked salmon fillet, 75g/person


  1. Cut the florets from the cauliflower, just bigger than a golf ball. Reserve. Finely chop the rest of the cauliflower. Heat the butter in a pan and add the cauliflower. Add a pinch of salt and caramelise over a high heat for 8-10mins. Add the garlic and 100ml milk. Cook for 5 minutes. Then puree with a stick blender, adding more milk if it gets too thick. Season with salt, white pepper and nutmeg to taste.
  2. With the reserved florets, any large ones, cut in half or quarters. Cook these in a frying pan until browned, again about 8-10 minutes. Remove and cook the salmon, then flake into large chunks.
  3. Cook the watercress in boiling water for 30 secs then immediately put into cold water. remove, dry and blend with the oil. Pass through a piece of kitchen towel to get a lovely green oil. Add some salt to taste.
  4. Mix the flours together and add cold soda water to make a batter. It should be the thickness of thin custard. Not too thick. Add a few of the remaining florets and deep fry at 180°C until golden.
  5. Reheat the chowder and arrange on the bits on top. Sprinkle with the watercress oil and some pink peppercorns if you have any.


  1. What an impressive soup! Fine dining for sure! Watercress oil is brilliant.

  2. WOW !!! The meal looks great. The work 8the patiois outstandingly done.

  3. Mark Kreider

    Would love to see your kitchen!

    • Dave Crichton

      Hi Mark

      Although fully operational, I’m still waiting a splash back, mirror and some wallpaper. Once they’re done I’ll do a full before and after.


  4. That was a huge job, good for you! I always find I have so much satisfaction completing work around the house. Most of the big stuff is done, now I just need the upstair bathroom reno’d and a new master ensuite created in our large master bedroom. JT and I will do most of the demo and some finishing, but we will hire the pro’s to do the tiling!
    This dish looks and sounds wonderful, I adore cauliflower. I recently made a cauliflower risotto (yes, it holds up quite well, surprisingly). I didn’t take any measures because I was focussing on the main dish for the blog but one of these days I will. BTW, I created a slightly modified version of your tonka bean panna cotta, thank you so much for the thoughtful gifts!

  5. I just wanted you to know that I have used a version of your cauliflower purée for several meals since I first spotted this tasty poste. I always make extra so I have some left over for later in the week, it’s been a huge success!

  6. Mmmm… the picture is really attractive. Your dish should be delicate but tasty too. Compliments.

  7. A wonderful job and just think…you did it yourself. Love your cauliflower three ways, it sounds delicious.

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.