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Turmeric Cauliflower with Tofu Dressing and Furikake

This recipe comes to us from the kitchen of Zac Cribbes, Head Chef/Director, Lucy Liu.

Zac was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.

 

Ingredients and Method

Cauliflower

  • 2 heads cauliflower
  • 3 tbsp turmeric powder
  • sea salt

Bring 4 litres of water to boil in a large pot with turmeric and a handful of salt. Once boiling add cauliflower florets and boil for 4 minutes until tender. Cool and roast cauliflower brushed in oil for 20 minutes until it looks coloured on outside.

 

Furikake mix for the cauliflower

  • 10 sheets nori
  • 40 g black sesame seeds
  • 40 g white sesame seeds
  • 1 tspn salt
  • 2 tspn sugar
  • 2 tspn Korean chilli powder

Toast up nori over open flame holding with tongs. Put into bowl and break up with hands. Blitz the sesame and salt and sugar together and mix with toasted nori.

 

Sesame tofu dressing

  • 200 ml veg oil
  • 1 tbsp sugar
  • 250 g silken tofu
  • 2 tbs tahini
  • 25 g tamari soy
  • 50 g mirin
  • 2 limes juiced

Place all ingredients except oil and lime in the Thermomix. Puree until smooth, emulsify oil like a mayonnaise. Season with lime juice.

 

Zac Cribbes
Head Chef/Director, Lucy Liu

Zac travelled overseas for three years, living and working in Sweden before returning to Melbourne to further his passion for cooking. He took a position with Michael Lambie at Taxi Dining Room where, after a five-year period, he took over running the kitchen. A Sous Chef position at Port Phillip Estate on the Mornington Peninsula followed before he was invited to open The Smith in Prahran in 2011. Zac is currently a director and Head Chef at Lucy Liu.

Lucy Liu
23 Oliver Lane
Melbourne
(03) 9639-5777
www.lucylius.com.au

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