Gastronomixs

Marinated and shaved cauliflower

Cauliflower can be eaten raw, by slicing it thinly it becomes very tasty. The powerful vinaigrette gives the cauliflower a big boost!

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Makes 100g.

Marinated and shaved cauliflower

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Ingredients

4

florets

cauliflower

300

ml

red port wine

300

ml

veal jus

300

ml

olive oil

As needed:

 

truffles, chopped

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 dish with pork ribs, broccoli, green herbs, or celeriac.
  • As a component in a dish pigeon, pumpkin, and carrot.
  • As basic ingredient in an amuse-bouche, e.g. with a cauliflower panna cotta.

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