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.
1
Slice the cabbage thinly and arrange it on a plate.
- Cauliflower: 200 g
2
Prepare the dressing. Peel the apple and remove the seeds, then grate it on a fine grater.
- Green apples: 100 g
3
Sprinkle the apple with lemon juice to prevent it from darkening, add honey and mustard, and mix well.
- Lemon juice: 10 ml
- Honey: 10 g
- Dijon mustard: 10 g
- Wholegrain mustard: 10 g
4
Water the cabbage with dressing and sprinkle with grated parmesan.
- Parmesan (Parmigiano Reggiano): 20 g
