Gastronomixs

Marinated shaved cauliflower

Creation by Wouter van Laarhoven, De Molen* restaurant, Kaatsheuvel, the Netherlands.

Marinated shaved cauliflower

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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.

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