Vegan Fine Dining: Cauliflower
One cauliflower, seven lessons: smoked oil from the leaves, a crémeux, koji, a tuile, a kimchi and a vanilla milk, all finished on one plate.
Claire Vallée
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What you'll learn
7 Lessons, 40 min total
About this course
Seven lessons take one cauliflower apart and use all of it. Smoked oil pressed from the leaves, a crémeux from the trunk, koji grown on the vegetable itself, a tuile, a kimchi built from the ribs of the leaves, and a vanilla cauliflower milk. This is vegan fine dining from a single head.
None of it is cauliflower-specific. Smoking, koji and lactic fermentation are the three processes underneath, and they run the same way on celeriac, kohlrabi or fennel. Leaves and trunk are ingredients here, not the part that gets weighed into the bin at the end of prep. The sequence travels, the vegetable changes.
The last lesson plates those parts as one dish, which is what everything before it builds toward. You finish able to compose a plant course that reads as a dish rather than a substitution, and to apply the same single-ingredient discipline to whatever arrives next.
"A vegetable this versatile doesn't need meat to back it up, it just needs every part of it used well."
Claire Vallée
Lessons
7
Video
40 min HD
Recipes
8
Level
Audio
French (VO)
Subtitles
English, French, German, Spanish, Italian, Portuguese
At the end of this course you will be able to
Press a smoked oil from cauliflower leaves without buying in extra aromatics.
Grow koji on cauliflower and ferment a kimchi outside the traditional method.
Set a crémeux and bake a tuile that carry the same cauliflower flavour.
Apply zero waste vegan cooking to any vegetable, not only this cauliflower.
Cauliflower today, fermentation tomorrow.
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Meet your instructor
Claire Vallée
Claire Vallée is a French chef and the founder of ONA, Origine Non Animale, the first vegan restaurant in the world to be awarded a star. She came to cooking through a summer job in Switzerland rather than through a kitchen apprenticeship.
She worked in vegetarian kitchens in Thailand before returning to France to open ONA, which she has since left. Her cooking treats plant ingredients as the whole menu rather than one section of it, which is what she works through here across a single cauliflower.
What chefs say
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Markus
Who is this course for?
First head or your thousandth
First-time and practised vegan cooks who want trim, stalk and leaf to earn their place.
A plant plate with real presence
Cooks who want the whole head used, crémeux from the trunk, kimchi from the leaf ribs, oil from the leaves.
Anyone who cooks a lot of cauliflower
Smoked oil, koji, tuile and vanilla milk, cooks who want one cauliflower to cover a whole dish.
Frequently Asked Questions
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6 Vegan & Zero Waste Cauliflower Recipes · Claire Vallée
