Nigel Mendham's salmon with curried cauliflower recipe achieves a lovely balance of spice and earthiness, matching the sweet cauliflower with a curry gel and oil. Nigel prepares the cauliflower three ways - as 'couscous' infused with brown butter, cooked sous vide with curry oil and as a silky-smooth purée.
Please sign in or register to send a comment to Great British Chefs.