Marinated and shaved cauliflower
Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.
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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.