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 Method:

5/6 hours before the execution desalinate the capers.

Slice the white cauliflower in thin slice and make a carpaccio, then put rhe slice in cold water.

Chop the onion, and  the stew it in a pan with a bit of olive oil and water;

add 450 gr of white cauliflower cut in small peaces and cover with almond milk, and cook together.

Method.

Drain...

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 Method:

5/6 hours before the execution desalinate the capers.

Slice the white cauliflower in thin slice and make a carpaccio, then put rhe slice in cold water.

Chop the onion, and  the stew it in a pan with a bit of olive oil and water;

add 450 gr of white cauliflower cut in small peaces and cover with almond milk, and cook together.

Method.

Drain and blend, to obtain a cream. If necessary add cooking liquid. Add salt and sift. Keep warm.

 

Cut the green and white cauliflower in small peaces and the steam in vacuum at 95 °C for 20'. If you haven't a vacuum machine you can use a cooking bag and a steamer. Chope the olive and the capers with a knife; chop finely the lemon skin and add to capers and olive; add olive oil.

 

For the gomasio, toast in a pan the sesame seeds and flower of salt, then grind in a mortar.

Grind  the hazelnut with a knife, then add to the sesame seeds.

 

Peel the orange, and skin the slice, then cut in small peaces.

 

Roast on a fryin pan (or a lyonnaise) the cauliflowers steamed in vacuum, add salt if necessary.

 

Drain the cauliflower carpaccio.

 

Put a spoon of warm cailiflower cream in the middle of the plate; then over 4/5 peaces of cauliflower alternating  green and white.

Season with a teaspoon of capers and olive pesto and the gomasio; Cover with 3 or 4 slice of cauliflower carpaccio. 

 

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Ingredients 4 persons
  • 2 white cauliflowers
  • 1 green cauliflower
  • 800ml almond milk
  • 1/4 brown onion
  • 85 gr toasted piedmond hazelnuts
  • 50gr white sesame seeds
  • 7 gr flower of salt
  • 1 orange
  • 150gr Taggiasca olive without pit
  • 40gr of pantelleria capers
  • 1/2 lemon skimon
  • sea salt
  • extra virgin olive oil
Recipes. The Cook & Chef Institute