Eggplant Kleftiko, Wallaby, Pomegranate, Tahini and Parsley - Chef Recipe by Reuben Davis
“This dish really highlights what we are trying to achieve at The Press Club, it is very inspired by...
2 heads of cauliflower (approximately 600g), florets removed
2 Tbs olive oil
generous pinch of sea salt flakes
For the soup:
1 Tbs butter
2 leeks, cleaned thoroughly and thinly sliced
2 garlic cloves, crushed
500mL full cream milk
Chunky diced bacon, fried (optional)
Pre-heat the oven to 180 C.
Place the cauliflower on a roasting tray and drizzle with olive oil, season with the salt.
Put the tray in the oven and allow to roast for 30 minutes until the cauliflower is cooked and caramelised slightly. Remove and set aside.
In a large pot, melt the butter and fry the leeks until soft.
Add the garlic and cauliflower to the pot and pour in the stock and milk.
Allow to simmer gently for 10 minutes then remove half of the cauliflower and blend the remaining soup.
Break the larger cauliflower florets up a little then stir back into the blended soup.
Season with salt and pepper and serve with a drizzle of truffle oil and diced bacon.
Credits: Alida Ryder
Photo Credits: Albie Bredenhann