Marinated and shaved cauliflower
Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
4 |
florets |
cauliflower |
|
3 |
dl |
red port wine |
|
3 |
dl |
jus de veau (veal jus) |
|
3 |
dl |
olive oil |
|
|
|
chopped truffles |
Preparation method
- Bring the port and the veal jus to the boil and reduce to 1dl.
- Mix with the olive oil and chopped truffle.
- Season to taste with salt and pepper.
- Cut the cauliflower florets into thin slices.
- Season the cauliflower slices with the vinaigrette.
Serving suggestions
- As a component in a composition with pork ribs, broccoli, green herbs or celeriac.
- As basic ingredient in an amuse-bouche, e.g. with a cauliflower panna cotta.