Cauliflower and homemade raisins

Cauliflower and homemade raisins

Cauliflower and homemade raisins

I do like to understate things rather than over egging them. I’d much rather have a surprise than a disappointment any day.  If this dish read as it does on the menu, there wouldn’t be much to write home about. Once I tell you that this dish is made up of malted cauliflower puree, pernod and tarragon raisins, fondanted cauliflower, cauliflower crisps, mint oil and a few fried capers. I’d say this was something to get excited about.

This dish is listed as a starter, but it would make an excellent main course for a vegetarian.


  • 2 large Cauliflowers
  • 500ml Milk
  • 7g Yeast
  • 50g Butter
  • 500g Green Grapes
  • 50ml Pernod
  • Bunch Tarragon
  • 50g Sugar
  • 60ml Lemon Juice
  • 300ml Water
  • 50g, rinsed. Capers
  • 50g Mint
  • 100ml Oil


  1. Start the raisins. Bring the water, pernod, lemon juice, tarragon and sugar to a boil. Take off the heat and then add the grapes. Leave to infuse for an hour. Set the oven to 100°c. Put the grapes in one layer and cook for four hours. Reserve the infused liquid.
  2. Take one of the cauliflowers, cut off all the large florets. With the remaining pieces and stalk chopped finely add to the milk and simmer for 8 minutes. Add the yeast and stir for 5 minutes. Puree with a stick blender and add some seasoning to taste. Cook slowly until it turns a greyish colour.
  3. For the mint oil, puree the mint and oil together. Place a piece of kitchen towel in a sieve and pour the oil in. Let it drip through of its own accord.
  4. For the cauliflower crisps. Cut some of the larger florets in half. Slice on a mandolin and pat dry on kitchen paper. Deep fry at 180°c until the edges begin to curl up. Drain and season as soon as they come out of the fryer.
  5. Cut all the other florets in half. Melt the butter in a pan and cook the florets in the butter for 10minutes.
  6. At the last moment fry the capers in a touch of oil.
To serve, dot a plate with generous amounts of the puree. Place the florets on top, scatter the raisins around and the crisps. Put some capers on then drizzle the mint oil and the reserved grape juice. Stand back for the plaudits.


  1. wow. So creative. I so wish I loved Pernod…

    • Dave Crichton

      Hi Mimi, you can’t really taste the Pernod. Or simply just leave it out. It won’t make a great deal of difference.

  2. I fell in love when you started making homemade raisins! I can’t wait to make this dish.

  3. I have never heard of making your own raisins before that is really interesting and also very delicious. A very comforting dish!

  4. Like Maureen, I love the idea of making raisins. This looks like a wonderful recipe. GG

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