Flame-roasted cauliflower florets
A simply yet flavourful preparation of cauliflower. Don't hold the blowtorch too close to the cauliflower for a even coloring.
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
Makes 200g.
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Ingredients
|
200 |
g |
cauliflower |
|
20 |
ml |
oil |
|
As needed: |
|
salt |
Preparation method
- Use a small knife to cut small florets from the cauliflower.
- Use a brush to lightly brush the florets with oil.
- Scorch the florets all over with a blowtorch.
- Season to taste with salt.
Serving suggestions
- As a component in a dish with scallops, French beans, cauliflower, and almond.
- As a component in a dish with smoked cod, radish, and citrus crème.
- Perfect in a dish with components of hazelnut, olive, and parsley.