Cauliflower Carpaccio with Ponzu Sauce and Parmesan

1 serving

10 minutes

Cauliflower carpaccio with ponzu sauce and parmesan is a refined dish that combines Japanese traditions with European gastronomy. The lightness of cauliflower pairs with the rich umami notes of soy sauce and ponzu vinegar, creating a balance between freshness and spiciness. Delicate flakes of parmesan add creamy depth, while truffle oil lends sophistication to the aroma. This dish is perfect as a light appetizer or an unusual addition to the main menu, surprising guests with its elegance and subtle flavor. The pleasant crunchy texture of cauliflower combined with the tender marinade and aromatic herbs makes the carpaccio not only tasty but also aesthetically appealing. Such a recipe embodies simplicity and sophistication, worthy of attention from culinary connoisseurs.

Energy value per serving

• Calories: 189.2
• Proteins: 11.5g
• Fats: 12g
• Carbohydrates: 10g

Ingredients

• Cauliflower: 140 g
• Ponzu sauce: 15 ml
• Soy sauce: 15 ml
• Truffle oil: 3 ml
• Olive oil: 7 ml
• Parmesan cheese: 15 g
• Parsley leaves: to taste
• Ground black pepper: to taste

Cooking steps

1. Divide the cauliflower into florets, then slice each one thinly with a vegetable slicer or a very sharp knife.

   Required ingredients:

   • Cauliflower: 140 g

2. In a large bowl, mix cauliflower with ponzu vinegar, soy sauce, and olive oil. Season with salt and pepper to taste. Let it marinate for a few minutes.

   Required ingredients:

   • Ponzu sauce: 15 ml
   • Soy sauce: 15 ml
   • Olive oil: 7 ml
   • Ground black pepper:  to taste

3. Grate Parmesan with a vegetable grater into the cauliflower, mix. Place the cauliflower on a plate, drizzle with truffle oil. Garnish with chicken feathers on top and serve.

   Required ingredients:

   • Parmesan cheese: 15 g
   • Truffle oil: 3 ml
   • Parsley leaves:  to taste