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
Disable your adblocker

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.

Disable your adblocker

These recipes might interest you

Baba ganoush
Starter
Baba ganoush
Le chef Alan Geaam transmet sa recette de Baba ganoush, un hommage à ses origines libanaises. Elle met à l'honneur un produit phare, l'aubergine, en un mélange de textures entre caviar crémeux et lanières de pitas frites.
Pissaladière, déclinaison d'oignons doux des Cévennes, lisette en gravlax et olives séchées
Main dish
Pissaladière, déclinaison d'oignons doux des Cévennes, lisette en gravlax et olives séchées
Nicolas Bottero rend hommage au terroir provençal en revisitant une pissaladière version gastronomique, en jouant sur les saveurs et les textures. Cette recette, qu'il propose dans son restaurant le Mas Bottero, sur la N7, est une ode à l'été.
White tuna, cherries and sunflower chili paste
Easy
White tuna, cherries and sunflower chili paste
For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.
Summer Saint-Pierre
Intermediate
Summer Saint-Pierre
Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.
Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Become Partners