For the Cauliflower Cream, melt 60g of the butter into a medium sized saucepan over medium heat. Add cauliflower and sweat off for 5 minutes. Add milk and cook until cauliflower is tender, about 12-15 minutes. Place into a blender with remaining 20g butter and pulse until smooth. Pass through a fine sieve, season with salt and set aside, keeping warm.
For the Cauliflower Monkfish Brandade, melt 50g of the butter in a medium sized saucepan over medium heat. Add cauliflower and sweat off for 2 minutes. Add garlic, miso, and cook until tender. Add milk and fish, cover with a lid and reduce heat to low. Simmer until fish is just cooked, about 4 minutes. Remove from heat, stir in oil and set aside to cool.
Once cooled, strain liquid into a medium sized saucepan and reserve for the Miso Beurre Blanc. Place cooked cauliflower and fish into a medium sized bowl with parsley, lime zest and diced date and stir to combine. Season with salt and set aside.
For the Miso Beurre Blanc, cover reserved saucepan of liquid tightly with cling film. Insert the hose of a smoking gun and light the smoking chips. Allow the saucepan to fill with smoke then remove hose and seal tightly. Set aside for 5 minutes to smoke. Uncover and stir in 1 tablespoon of butter. Season and set aside.
For the Kohlrabi Rigatoni, trim kohlrabi down to a cube and roll into sheets using the Japanese vegetable slicer. Cut kohlrabi sheets to 5cmx10cm rectangles. Spread 1 tablespoon of the reserved Cauliflower Monkfish Brandade along one length of the rectangle. Carefully roll over to encase the filling and place onto a plate, seam facing down. Repeat this process for remaining rigatoni and set aside.
For the Roasted Cauliflower Florets, heat oil in a large frypan over medium heat. Add cauliflower and toast until browned but not burnt, stirring frequently, about 8-10 minutes. Remove from the heat, season with salt and garnish with some fennel pollen. Set aside.
For the Fried Parsley, heat oil in a medium saucepan to 180C. Add parsley and fry until vibrant green and crisp, about 3-4 minutes. Remove from oil, season with salt and set aside on paper towel.
For the Poached Dates, place vinegar into a small saucepan over low heat and bring to a simmer, add dates and poach until soft and tender. Chop into small cubes and set aside.
For the Poached Egg, bring a medium saucepan of water to the boil over high heat. Add vinegar and use a spoon to create a whirlpool in the middle of the water. Crack egg into the middle of the water and poach for 3 minutes then remove with a slotted spoon. Pass egg through a sieve and set aside in a bowl.
To serve, arrange Kohlrabi Rigatoni on the plate. Spoon some dots of Cauliflower Cream in between the rigatoni. Arrange some cubes of Poached Date and lime segment around the plate. Top each rigatoni with some Poached Egg. Add some Roasted Cauliflower and finish with a sprinkle of Fried Parsley. Drizzle with Miso Beurre Blanc just before serving.