Cauliflower Carpaccio
Appetizers • Author's
Description
A great opportunity to finally love cauliflower — eat it raw, thinly shaved on a mandoline. This is one of those cases where everything depends on the surroundings: the cauliflower in this carpaccio has neither a pronounced flavor nor, most importantly, the cabbage smell that many dislike. What remains is a cheerful crunch and a creamy taste, layered with the spiciness of chili pepper, honey sweetness, the bite of mustard, and the juiciness of green apple. The dressing is based on a classic vinaigrette, but with it, you won't even recognize the cauliflower; its simple appearance will transform completely. Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Cauliflower 5 oz
- Green Apples 5 oz
- Dijon Mustard 0 oz
- Honey 0 oz
- Dijon Mustard 0 oz
- Olive Oil 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Parmesan Cheese 0 oz
Step-by-Step Guide
Step 1
Slice the cabbage into thin slices and arrange them on a plate.
Step 2
Prepare the dressing. Peel the apple, remove the seeds, and grate it using a fine grater.
Step 3
Sprinkle the apple with lemon juice to prevent it from browning, then add honey and mustard, and mix well.
Step 4
Drizzle the cabbage with the dressing and sprinkle with grated Parmesan.
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