Crispy Fried Cauliflower, Caper Labneh & Kikorangi

Ingredients

Crispy Spiced Cauliflower: 

		Spice Flour
100	gr	Maize corn flour
100	gr	Rice flour
1	tsp	Cumin
1	tsp	Hot paprika
1	tsp	Sumac
		Cauliflower
2	ea	Medium blanched florets of white cauli
2	ea	Medium blanched florets of purple cauli
2	ea	Medium blanched florets of green cauli

Smoked Poached Pear:

6	ea	Bosch pears, peeled & cored whole
2	L	Water
2	cups	Caster sugar
1	tsp	Vanilla paste
1		Lemon, sliced
1	tbsp	Manuka wood chips

Caper Labneh:

2	tbsp	Capers, chopped
250	gr	De Winkel yoghurt
1	tbsp	Chives, chopped
1	tsp	Lemon zest

To serve:

30	gr	Kikorangi blue cheese
20	gr	Honeycomb
1	tsp	Manuka honey, warmed
1/2		Smoked poached pear, cut into 4 pieces
6	ea	Cauliflower florets
1	tbsp	Caper labneh

Method

Crispy Spiced Cauliflower:

1. Mix spices and flours together and season with salt and pepper. Dust cauliflower in the flour mix and deep fry at 170–180°C until golden brown and crispy. 

Smoked Poached Pear:

1. Bring the sugar, vanilla paste, lemon and water to the boil, remove 100ml into a small bowl and hot smoke with smoke gun or hot smoker for 30mins.
2. Add smoked liquid to poaching liquor, place pear in poaching liquid, cover with a cartouche and a lid, ensuring the pears remain submerged. Bring to the boil and immediately turn down to low heat for 1 hour or until softened but not mushy.
3. Remove from the poaching liquor and place in the fridge to cool quickly. Store in cooled liquor until ready to use. 

Caper Labneh:

1. Labneh – hang yoghurt in an oil filter and strain over a bowl in the fridge for a minimum of 3 hours or until all the whey has strained from the yoghurt.
2. Add chives, lemon zest & capers to labneh, season to taste. 

To serve:

1. Grill poached pear pieces. Smear caper labneh on the base of the dish. Top labneh with crispy cauliflower and pear.
2. Break Kikorangi and honeycomb over the cauliflower. Drizzle with warm honey.