Cauliflower, moilee, tomato and cumin gel

For the dehydrated cauliflower, cut just the cauliflower florets into ½ cm thick slices. Take care not to slice them too thinly, or they’ll shrivel up in the dehydrator

Blanch the florets and then pat them dry

Place the florets onto silpat mats and dehydrate at 75°C for 10 hours

Begin by blanching the mint for the herb oil, and then transferring it to iced water. Once cool, squeeze out as much water as you can. Add the blanched herbs to a Thermomix along with all the remaining mint oil ingredients except the salt. Blend and heat to 80°C

Once at temperature, blend in the salt and pass the oil through a muslin cloth

Pour the oil into a sealed piping bag and let it hang overnight so that the cloudy substances settle at the bottom of the point. The next day, get rid of the solids and pour off the oil

The next day, wash the cauliflower and cut it into four ‘steaks’, each about 3 cm thick

Blend together the white wine vinegar, olive oil, curry powder and coconut milk

Arrange the sliced cauliflower into vacuum cooking bags, and divide the curry leaves, thyme, garlic, black pepper, salt, and coconut milk mixture between the bags and seal

Cook the bagged cauliflower slices in a steam oven at 90°C for 35–40 minutes

Once cooked, cool the cauliflower in the bags over ice water and then chill the whole bags in the fridge for 1 hour

Once cooled, open the bags and strain off the cooking juices

Freeze the cooking liquid until solid, about 3 hours

Once frozen, scrape the cooking liquid with a fork into a granita. Keep frozen until needed

Blend the black garlic purée with some water until a smooth, wet purée is obtained

Weigh the wet purée and for every 100g of liquid add 1.1g of agar

Bring to the boil and cook for 2 minutes

Pour the purée into a container and leave to set in the fridge for about 2 hours

Blend in a high-powered blender on full speed for 7 minutes until completely smooth and then pass through a fine mesh sieve

Remove the excess air and then store

For the tomato and cumin gel, first heat the oil in a pan

Add the cumin and, once toasted, add the shallots and sweat down

Add the cherry tomatoes and sweat down as well

Add the tomato purée and cook until all the tomato pulp is broken down

Blend until smooth, then season with salt, sugar and lemon juice to taste

Weigh the sauce and for every 100g of liquid add 1.1g of agar 

Bring to the boil and cook for 2 minutes

Pour into a gastro and leave to set in the fridge, about 2 hours

Once set, blend in a high-powered blender on full speed for 7 minutes or until completely smooth, then pass

Remove any the excess air and store until needed

Blanch the julienned lemon zest three times from cold water. Refresh in cold water

Bring the water, sugar and lemon juice to the boil, and stir until the sugar has dissolved

Add the lemon zest and cook slowly until the zest transparent and shiny, about 15–20 minutes

For the moilee, gently fry the coconut in oil until golden brown

Add onion, chilli and garlic and sweat down for 15 minutes

Add the curry leaves and turmeric and sweat for a further 10 minutes

Add the rest of the moilee ingredients, bring to the boil, then reduce the heat and simmer for 30 mins

Blend it until it’s really smooth

Pass the moilee three times – twice through a chinois and once through muslin – then season with salt, sugar and lemon juice to taste

The sauce should be fairly loose, but reduce further if needed

Preheat the oven to 180°C

Toast the pine nuts for about 5 minutes, or until golden

Heat up enough vegetable oil to deep-fry the wild rice in a high-sided pan

Add some of the wild rice into a heatproof conical strainer, and fry until they puff up. Set aside 

Heat up a few centimetres of oil for deep-frying the dehydrated cauliflower florets to 160°C

Fry the dehydrated cauliflower until golden brown, then set aside

Whisk together all the ingredients for the lemon oil

When ready to serve, prepare a charcoal grill for grilling the cauliflower steaks

Drizzle the cauliflower steaks with oil, and then colour on each side on the grill for 2–3 minutes

Warm up the moilee sauce

Mix the puffed rice with some of the chives, shallots and lemon oil. Spoon over each steak, then dot over the black garlic and tomato gels

Top with some dehydrated cauliflower, the candied lemon zest and coriander cress

Place each steak onto a shallow bowl

Split the moilee sauce with some lemon oil and pour over the dish at the table