-
1
Bring a medium saucepan of water to a boil.
-
2
Add the daikon and cook over high heat just until tender, about 5 minutes; drain.
-
3
Rinse out the saucepan and add the vinegar, sugar, curry powder and 1/2 teaspoon of salt.
-
4
Tie the coriander seeds, star anise, cinnamon stick and peppercorns in a small piece of cheesecloth, add them to the saucepan and bring the mixture to a simmer, stirring just until the sugar is dissolved.
-
5
Cover and let the mixture steep for 15 minutes.
-
6
Transfer the pickling liquid to a large heatproof bowl, add the blanched daikon and let stand at room temperature until cool, or refrigerate for up to 6 hours.
-
7
In another medium saucepan, gently heat the olive oil with the thyme, bay leaves, garlic and a pinch each of salt and pepper over low heat just until warm to the touch.
-
8
Add the shrimp and cook over very low heat, stirring occasionally, until firm and white throughout, about 9 minutes.
-
9
Using a slotted spoon, gently transfer the shrimp to a plate.
-
10
Strain the shrimp oil and reserve.
-
11
Meanwhile, trim the cauliflower leaves and stem and discard.
-
12
Using a serrated knife, shave about 1 inch off the head of cauliflower, leaving the inner stems, core and some inner florets (reserve these for another use).
-
13
Transfer the cauliflower trimmings to a food processor and pulse until they resemble coarse couscous.
-
14
Bring a large saucepan of lightly salted water to a boil.
-
15
Add the cauliflower and cook just until tender, 2 to 3 minutes.
-
16
Drain the cauliflower in a fine sieve, pressing hard to extract as much of the water as possible.
-
17
Wipe out the saucepan and return the cauliflower to it.
-
18
Add the apricot, basil, pistachios, half of the tomatoes and 2 tablespoons of the reserved shrimp oil.
-
19
Season the cauliflower couscous with salt and pepper and keep warm over very low heat.
-
20
Drain the pickled daikon, reserving 1/4 cup of the pickling liquid.
-
21
In a small saucepan, cook the butter over moderate heat until browned and nutty, about 5 minutes.
-
22
Off the heat, add the reserved 1/4 cup of daikon pickling liquid, the chives and the remaining diced tomato.
-
23
Season the brown butter mixture lightly with salt and pepper.
-
24
Mound the cauliflower couscous in the center of 8 plates and arrange the shrimp on top.
-
25
Scatter the pickled daikon around the cauliflower, drizzle the brown butter mixture around the plate and serve.
