Crispy oyster mushrooms over lemon cauliflower cream with sautéed grapes and toasted hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper. Place the cauliflower on one half of the tray, toss it with 15 ml (1 tbsp) olive oil, half of the salt, and some black pepper. Roast for 20 minutes, until tender and lightly golden.

2. 2

   While the cauliflower roasts, toast the hazelnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often until fragrant. Remove and set aside.

3. 3

   Prepare three shallow bowls for breading: one with the all-purpose flour and a pinch of salt, one with the beaten egg, and one with the panko mixed with the lemon zest, half of the fresh thyme, some black pepper, and another pinch of salt.

4. 4

   Coat the oyster mushrooms first in the flour, then in the egg, and finally in the panko, pressing gently so the coating sticks. Place them on the other half of the tray or on a second tray and drizzle or brush them with 15 ml (1 tbsp) olive oil.

5. 5

   Bake the mushrooms at 220 °C / 425 °F for 12 to 15 minutes, turning halfway through, until golden and crisp. If using the same tray as the cauliflower, add the mushrooms after the cauliflower has roasted for 5 to 8 minutes so both components finish at nearly the same time.

6. 6

   Transfer the roasted cauliflower to a food processor or blender. Add the Greek yogurt, garlic, 15 ml (1 tbsp) lemon juice, a pinch of salt, and black pepper. Blend until smooth and thick. Adjust seasoning if needed.

7. 7

   Heat the remaining 15 ml (1 tbsp) olive oil in a skillet. Add the red grapes, honey, the remaining thyme, and a few drops of the remaining lemon juice. Sauté for 2 to 3 minutes over medium heat until the grapes are warm, glossy, and just softened but not falling apart.

8. 8

   To serve, spread a generous spoonful of lemon cauliflower cream on each small plate or appetizer spoon. Top with the crispy oyster mushrooms, finish with the sautéed grapes, and sprinkle with the toasted hazelnuts. Add a little extra lemon zest or black pepper if desired.