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Thinly cut the cauliflower florets and clean in a bowl. Peel tomatoes then cut in brunoise. Do the same with the mango. Finely chop the mint and mix everything together with the cauliflower. Lastly, add in the olive oil, seasoning and lime juice.   
 

Serve the tabbouleh fresh onto a flat dish; then add the sorbet and a pinch of citrus caviare....

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Thinly cut the cauliflower florets and clean in a bowl. Peel tomatoes then cut in brunoise. Do the same with the mango. Finely chop the mint and mix everything together with the cauliflower. Lastly, add in the olive oil, seasoning and lime juice.   
 

Serve the tabbouleh fresh onto a flat dish; then add the sorbet and a pinch of citrus caviare. Serve straight away. 

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Ingredients 4 persons
  • 300 g Cauliflower florets
  • 1 prize tomato
  • 1 Bunch mint
  • 1 prize green mango
  • 5 cl Olive oil
  • 2 cl Lime juice
  • 1 g White vinegar
  • 2 g Salt
  • 2 g Piment despelette chilli.
Recipes. The Cook & Chef Institute