Now this is a recipe that started a long, long time ago during the pandemic when I was making vegan “scallops” using braised cauliflower stems. I did this by trimming down the stems, braising them in a flavorful umami-packed stock so that they actually tasted like something, and then searing them to look like scallops. However, I found that getting a hard sear on something braised usually results in it burning. So instead, I wanted to right that in this recipe, and make a dish around it. I took a page out of ye old fondant potato book, by searing the cauliflower stems “scallops” first, then braising them in the liquid. Surprisingly, the color on the “scallops” still remained after the braise, so this was a pleasant win. In terms of what I wanted to pair this with, scallops and risotto are such a classic combination that it just made sense to do a risotto. But not just any kind of risotto. A cauliflower risotto. Made from cauliflower rice and rice koji – koji being a bacteria used to make miso, so extra umami, while it being rice based means that there is rice starch in my risotto to give it that creaminess as it gets stirred with that fortified umami stock. I know, everything on this dish is made from cauliflower. And there are very little bits wasted. I used the stems to make the scallops, the scraps are used to fortify the umami stock, which is then used in a risotto out of some of the florets, and garnished the risotto with some seared purple florets and the cauliflower leaves to add some more color. Fun fact: cauliflower are related to cabbages. So the leaves that come with them are not only perfectly edible, but kind of taste like if cauliflower and cabbage had a baby. In other words, roasting those gives them a nice sweetness, which plays off the umami-heavy components in the rest of this cauliflower-focused vegan take on a fine dining classic.

Makes 3 servings:
For the umami stock:
2 dried shiitake mushrooms
5g dried kombu
2 tbsp soy sauce
1 tbsp yellow miso paste
2 cups vegetable stock

In a pot, bring everything to a simmer for 20 minutes.

For the cauliflower fondant “scallops”:
2 reserved cauliflower stems, trimmed until the edges are flat and cut into 1-inch thick medallions(roughly 4 per stem)
a pinch of salt
neutral oil
umami stock

With a knife, score both sides of every cauliflower stem medallion. Sprinkle salt on both sides of the cauliflower pieces. Heat up a pan with neutral oil and sear the cauliflower medallions for 3 minutes per side, just to get a nice, deep sear. Placed the medallions into the umami stock and braise them in the stock for 20 minutes until tender before fishing out. Reserve the stock again for the risotto.

For the roasted cauliflower stems and florets:
1 head purple cauliflower, stem removed and broken into florets
Reserved cauliflower stems
Neutral oil
a pinch of salt

Toss ingredients together and roast on a sheet tray at 400 degrees F for 15 minutes. Right before time to serve, sear the stems and florets in a pan until golden.

For the cauliflower risotto:
umami stock
cauliflower scraps
1 head yellow cauliflower, leaves and stems removed
1 shallot, peeled and finely diced
3 tbsp rice koji
neutral oil
a pinch of salt

Any cauliflower scraps from creating the fondant scallops, place into the umami stock and simmer. Remove the kombu and shiitake at this point. Use an immersion blender to puree the scraps into the stock and keep the stock on low heat. In a food processor, blend the cauliflower into a fine powder. In a pan, start by sauteeing the shallot and rice koji in oil until the shallots are translucent, then add in the cauliflower and salt, stirring until browned. Add to that 2oz of the umami stock at a time, stirring for 5 minutes on medium-low heat before adding another 2 oz, repeating this until all of the stock is used up.