Recipe for the Revised Cauliflower by Chef 2* Sylvestre Wahid

For the curry oil: Heat 500ml of olive oil to 60°C in a saucepan. Add 40g of curry powder, a sprig of thyme, a clove of garlic in its skin, and a sprig of rosemary.

Let steep until completely cool. Strain. If you have a pipette, transfer the preparation into the pipette; otherwise, you can use a spoon to serve it.

Bring a pot of water to a boil, add a pinch of coarse salt, and cook the cauliflower for about 15 minutes. Once cooked, remove them and plunge them into a bowl of ice water.

At the time of serving, heat a pan, add a splash of curry olive oil and roast the cauliflower well. Add a nice knob of fresh butter and generously drizzle over the cauliflower.

Grate cheese and horseradish on top and place in the oven on the grill setting to perfectly brown the cheese on the cauliflower.

In a deep plate, place the warm reduced cream at the bottom and lay the hot cauliflower on top.

To finish, season with curry oil and chervil.