RISOTTO BASE Ingredients: 140grms risotto rice 25 grms shallots, diced 140grms white wine 570grms cauliflower stock Method: 1. Sweat the shallots in oil, add the rice and cook for a minute. 2. Bring the cauliflower stock to the boil. 3. Deglaze with the wine until evaporated (start the 17 minute timer) 4. Add the hot, seasoned stock boiling constantly little by little. 5. When cooked (17 minutes) spread thinly on a tray to cool. 6. Reserve until needed. CAULIFLOWER STOCK Ingredients: 1 cauliflower head 1 litre water Salt & pepper Method: 1. Place all ingredients in a pan, bring to the boil and simmer for 20 minutes. 2. Pass off and reduce to 650ml 3. Season and reserve until needed. CAULIFLOWER PUREE Ingredients: 0.5 cauliflower head (sliced) 250ml water 45grms butter 85ml whipping cream Salt & pepper Method: 1. Place the cauliflower, water and butter in a pan, bring to the boil 2. Cool cauliflower until soft and redune the liquor until evaporated. 3. Add the cream, bring to the boil and reduce by a third. 4. Liquidise and pass through a fine sieve. 5. Season and reserve until needed.
TO FINISH Ingredients: 20 tiny cauliflower florets 25grms butter 6 thin slices of raw cauliflower 10 grms baby chives 10 grms chopped chives Lemon juice 6 blanched and peeled langoustine tails 25ml olive oil Salt & pepper Method: 1. Bring the risotto rice and remainderof stock to the boil 2. Add cauliflower puree, chopped chives and correct the seasoning. 3. Meanwhile, in a non stick pan fry the cauliflower florets in a little oil until cooked and golden. 4. At the same time, cook the langoustines for 1 minute (approx) in a non stock frying pan, season with lemon juice, salt and pepper. 5. Season the sliced raw cauliflower with salt, olive oil. 6. Place risotto in the middle of the plate. Arrange 3 langoustines on top of the rice. 7. Sprinkle the cauliflower florets, arrange the raw cauliflower and sprinkle witht he baby chives. 9. Drizzle with olive oil and serve immediately. Recipe by Martin Hargreaves from Cassis Restaurant Stanley House, Mellor, Lancashire. Winner of the Lancashire Young Chef 2009 title.