All the cauliflower can be prepared a
day ahead. For the carpaccio and crisps,
quarter the cauliflower, then finely slice
each quarter, core-side down, so you get
as many long slices, about 1mm thick, as
you can. A mandolin is best for this.
Now pick thumb-size florets off the
leftover cauliflower and set aside. You
will need 20 florets (5 per portion).
Reserve 200g of the trimmings for the
mayo, chopping them into small pieces.
Bring a pan of water to the boil, add
two-thirds of the sliced cauliflower for
30 secs, then lift out into a bowl of iced
water. When cold, drain, then place this
‘carpaccio’ on a tray lined with kitchen
paper. Chill for up to 24 hrs. Boil the
20 florets in the same pan for 2 mins,
then drain, chill in iced water and reserve.
For the mayo, heat a medium-size
heavy-based pan, add 1 tbsp of the
rapeseed oil and the 200g trimmings,
then gently fry for 2 mins, stirring. Pour in
the milk, then boil until the milk is nearly
all absorbed and the cauliflower tender,
about 5 mins. Purée in a food processor,
remove, then allow to cool. Whisk in the
horseradish cream, then slowly add
another 1 tbsp of rapeseed oil until thick
and creamy. Season to taste, then sieve.
Cook the samphire in boiling water for
just 2 secs (or 2 mins for fine asparagus),
then refresh in iced water.
Heat oven to its lowest setting. For
the cauliflower crisps, lay the remaining
cauliflower slices in a single layer on a
baking sheet lined with non-stick baking
paper and put in the oven for 3-4 hrs
or until crisp.
To serve, drizzle the cauliflower
carpaccio with rapeseed oil and lemon
juice. Sprinkle this, and the drained
florets, with salt. Arrange the carpaccio
on 4 plates and scatter the florets around.
Mix the chives into the shrimps, then
sprinkle over the carpaccio. Tuck in the
drained samphire or asparagus, then
scatter a few summer leaves over each
serving. Pipe or spoon some mayo at the
top of the plate, then drizzle with extra oil
and lemon juice. Place your cauliflower
crisps on top and serve.