Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Cauliflower tempura, feta-maple syrup cream, black garlic

Cauliflower tempura, feta-maple syrup cream, black garlic

2/17/25, 8:00 AM

Tony Laurent-Perrot, chef at Le Plūm, prepares a world cuisine, without borders, freely revisited to the Castelroussins in the image of this cauliflower tempura recipe.

This recipe from Tony Laurent-Perrot, chef at Plūm restaurant in Châteauroux, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments over the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy .

Serves 4

Preparationtime: 20 min

Cooking time: 20 min

Ingredientsfor Tony Laurent-Perrot 's cauliflower tempuras

  • 1 cauliflower

  • 100 g feta cheese

  • 10 cl single cream

  • 5 cl maple syrup

  • 1 pinch yellow curry powder

  • 1 head black garlic

  • 1 packet tempura batter mix

  • Oil for frying

  • Fresh herbs, chopped

  • Salt and pepper

Steps for Tony Laurent-Perrot 's cauliflowertempuras

  1. Tempura batter: Mix the tempura batter with cold water until smooth. Add yellow curry powder, salt and pepper.

  1. Cauliflower tempura: Remove cauliflower leaves and florets. Dip the florets in the tempura batter, making sure they're well covered, then arrange on a baking sheet lined with parchment paper. Bake at 180°C for approx. 15 min. Finish cooking in a deep-fat fryer for 1 min so that the tempuras are golden brown.

  1. Feta cream with maple syrup: Melt the feta, cream and maple syrup in a saucepan , season with salt and pepper. Blend until smooth.

  1. Presentation: Pour 3 or 4 tablespoons of cream into a soup plate. Place 5 or 6 cauliflower heads on top. crush the black garlic and place in a piping bag. Garnish with fresh herbs.

Has this recipe inspired you to discover Tony Laurent-Perrot's cuisine ? Read the Gault&Millau review of Plūm.

These recipes might interest you

Monkfish cheek, coconut broth and vegetable spaghetti Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.
Veal quasi, green asparagus, rösti Easy

Veal quasi, green asparagus, rösti

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.
Watermelon and rhubarb harissa Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.
Asparagus dog

Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.
Arctic char and green asparagus Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.
White asparagus, smoked tarama and asparagus-hazelnut milk Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE