The unique aromatic flavour counterpoints the depth and sweetness of scallops in a perfect display of one hand washing the other.
Simple to put together ...
Take a few florets and steam them. Steaming keeps the best of the flavour.
Puree and set into the middle of a wide bowl or plate.
Meanwhile, warm a little butter in a frying pan until it just browns and drop the scallops in.
Scallops should need little more than a half a minute on each side to just colour up and warm through, while retaining all the softness.
Set the scallops onto the cauliflower puree.
For a more sensuous experience, add in just a little horseradish or even daikon into the puree and maybe a drop of walnut oil onto each scallop.
