Cauliflower Carpaccio

1 serving

15 minutes

A great chance to finally fall in love with cauliflower is to eat it raw, finely shredded on a mandoline. This is the case when everything depends on the environment: there is no pronounced taste of cabbage in this carpaccio, nor, most importantly , the cabbage smell that many people dislike. All that remains is a cheerful crunch and a creamy flavor, on which, like Instagram filters, the spiciness of chili pepper, honey sweetness, the spiciness of mustard and the juiciness of a green apple are superimposed. The dressing is based on a classic vinaigrette sauce, but with it you won’t even recognize the cabbage, its simple appearance is so changed. Recipe from Sergey Kondakov, chef of the Rossini restaurant.

Energy value per serving

• Calories: 426.1
• Proteins: 14.1g
• Fats: 29.1g
• Carbohydrates: 30.1g

Ingredients

• Cauliflower: 200 g
• Green apples: 100 g
• Dijon mustard: 10 g
• Honey: 10 g
• Grainy mustard: 10 g
• Olive oil: 20 ml
• Lemon juice: 10 ml
• Parmesan cheese: 20 g

Cooking steps

1. Slice the cabbage thinly and arrange it on a plate.

   Required ingredients:

   • Cauliflower: 200 g

2. Prepare the dressing. Peel the apple and remove the seeds, then grate it on a fine grater.

   Required ingredients:

   • Green apples: 100 g

3. Sprinkle the apple with lemon juice to prevent it from darkening, add honey and mustard, and mix well.

   Required ingredients:

   • Lemon juice: 10 ml
   • Honey: 10 g
   • Dijon mustard: 10 g
   • Grainy mustard: 10 g

4. Water the cabbage with dressing and sprinkle with grated parmesan.

   Required ingredients:

   • Parmesan cheese: 20 g