Cut the cauliflower in to florets and dip in salt water to get rid of any worms. Remove and wash again with water and pat dry.
Deep fry the florets and remove on an absorbent paper . Heat frying pan, add oil and butter to it. Sauté chopped ginger and then add the fried florets of cauliflower .
Add cream and seasoning. Cook well till all the ingredients are incorporated . Remove and cool. Add black olives to it and using a mixer , make a coarse mixture of the prepared ingredients.
Add panko to this mixture for binding . shape the tartare using a mould and steam it for 4-5 mins .
In a round plate , place the tartare in the centre and arrange all the blanched vegetables around it , leaving a gap of 2 inches between them. Garnish the tartare with micro cress leaves.
Make green curry: In a pan, take oil and sauté green curry paste , add coconut milk powder and rest of the ingredients . Simmer for 5 mins and keep aside .
Use this green curry in a siphon to create the green curry foam around the cauliflower tartare