Cauliflower and Cocoa

Some flavor combinations are classic: parsley and lemon, beef and mushrooms, tomatoes and basil. Upon closer inspection, these foods share many of the same flavor and aroma molecules. These mutual molecules explain why the foods pair so well together and why these combinations have stood the test of time.

Today, food and flavor scientists have compiled the Volatile Compounds in Food Database. The VCF is an extensive list of the major volatile aroma and flavor compounds in popular foods and ingredients. Chefs and scientists alike can now use the information from the VCF to predict unusual but delicious new flavor combinations. Who would have thought parsley and bananas taste delicious together? or plum and bleu cheese? These are some new and increasingly popular flavor-pairings discovered because they share multiple aroma and flavor compounds.

Another great combination: Cauliflower and cocoa. The two together create a naturally sweet, savory, and vegetal flavor. This is a soup inspired by the new flavor combination.

The bowl contains crunchy, caramelized cauliflower along with cocoa jelly and a smear of caramelized cauliflower and dark chocolate puree. A velvety cauliflower soup is then poured over garnishes. The soup is very limited in ingredients but rich in flavor.

Cauliflower Soup:

• 1 Tb. unsalted butter
• 1/2 medium onion, sliced (about 50 g)
• 280 g cauliflower florets (about 1/2 head)
• 380 g cauliflower juice* (juice from about 1 head)
• 150 g whole milk (a bit over 1/2 c.)
• Kosher salt and white wine vinegar to taste

Sweat the onions in the melted butter until soft. Add the cauliflower florets and juice. Simmer on low heat for 30 minutes, until the florets become very tender. Transfer the mixture to a blender and blend on high speed for 1 minute. Pass through a fine mesh strainer or a chinois. Add the milk and season to taste.

*If you don’t have a juice you can extract the cauliflower juice by chopping a head of cauliflower into a very loose paste with a food processor. Transfer the paste to a clean dish towel and squeeze out the juice. Discard the dry solids.

These stunning photographs were taken by Mike Boehmer.

Mike is a Chicago-based photographer and a regular contributor to The Windy Pixel. Please visit www.mikeboehmer.com for more fantastic photography!

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