CAULIFLOWER in REMOULADE and all about cauliflower

CAULIFLOWER in REMOULADE

Why not eat raw cauliflower? Here is a recipe that proves it! Raw or cooked, it likes all sauces and all cheeses!

The remoulade sauce will sublimate the flavor of the cauliflower on the condition that it is fresh and has not “dragged” for a week without the refrigerator!

The remoulade sauce can be garnished with grated gherkins or minced capers or finely chopped parsley or finely chopped shallot.

Per person :

Salt and pepper

For the cauliflower, 2 to 3 large cauliflower florets

1 tsp lemon juice

½ yogurt

For the sauce, 1 hard-boiled egg

½ tsp mustard

2 tbsp oil

1 tsp vinegar

For decoration, a few pieces of black olives

Grate the cauliflower with the carrot grater to obtain a sort of “semolina”, season with salt and pepper, add the lemon juice, mix and set aside.

Once the egg is cooked and cooled, peel it, divide it in two, remove the yolks. Using a fork, mash it in a bowl, salt, pepper and mix. Add the mustard, mix. Add the oil, mix. Add the vinegar and mix. Add 1 tbsp of cauliflower semolina, mix. Garnish the egg banks with 2 tbsp of this preparation. Add the rest to the cauliflower, mix. Add the yogurt and mix. Garnish a dish with the cauliflower, top with the garnished egg halves. Decorate and serve, Beautiful cuisine to all, Régine


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