Taking inspiration from the crispiness and spice of fried chicken in a modern vegetarian alternative. The meatiness of the cauliflower along with smoked pear are both contrasted and balanced by the slightly salty capers, sweetness of the honey and gentle creaminess of our Kikorangi triple cream blue cheese.

Crispy Spiced Cauliflower 

Spice flour:

  • 100g maize corn flour 100g rice flour
  • 1 tsp cumin 
  • 1 tsp hot paprika
  • 1 tsp sumac 

Cauliflower:

  • 2ea medium blanched
  • 2ea medium blanched
  • 2ea medium blanched florets of white cauli, florets of purple cauli, florets of green cauli, 

 

Method

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 

  • 6ea bosch pears, peeled & cored whole
  • 2L water
  • 2 cups caster sugar 
  • 1 tsp vanilla paste
  • 1 lemon, sliced
  • 1 tbsp manuka wood chips 

Method

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.

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.

Remove from the poaching liquor and place in the fridge to cool quickly. Store in cooled liquor until ready to use. 

Caper Labneh 

  • 2 tbsp capers, chopped
  • 250g De Winkel yoghurt 
  • 1 tbsp chives, chopped
  • 1 tsp lemon zest 

Method

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.

Add chives, lemon zest & capers to labneh, season to taste. 


To serve

  • 30g Kikorangi blue cheese
  • 20g honeycomb
  • 1 tsp manuka honey, warmed 
  • 1/2 smoked poached pear, cut into 4 pieces
  • 6ea cauliflower florets
  • 1 tbsp caper labneh 

Method

Grill poached pear pieces. Smear caper labneh on the base of the dish. Top labneh with crispy cauliflower and pear.

Break Kikorangi and honeycomb over the cauliflower. Drizzle with warm honey. 


Recipe by

Chef Todd Thorburn

Pre-blanch your cauliflower pieces in advance for ease and speed of service. Play around with the spice mix to create your own unique flavour profile.

Kāpiti Kikorangi – a stunning, triple cream cheese with a golden curd and a rich buttery texture, marbled with dense blue veining. Perfect on any cheeseboard.

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