Recipe by Illanique van Aswegen
Cauliflower carpaccio with watercress and almond dressing
- 40g watercress
- 50g whole almonds, toasted
- 30ml (2 tbsp) wholegrain mustard
- 45ml (3 tbsp) lemon juice
- 60ml (¼ cup) olive or avocado oil
- 30ml (2 tbsp) fresh chives, chopped
- 15ml (1 tbsp) water
- 1 medium (500g) head of cauliflower
- 15ml (1 tbsp) turmeric powder
- To serve
- small handful fresh basil leaves
- small handful fresh flat-leaf parsley leaves
- 80ml selection of microherbs
- Maldon sea salt and freshly ground black pepper, to taste
For the dressing, blend all of the ingredients together until fine and liquidised. If necessary, add more water to thin it out. The dressing will have a slightly coarse texture due to the almonds and mustard seeds.
For the carpaccio, bring a large pot of salted water to a boil. Gently cut the cauliflower in half and boil one half in the water, 5 minutes. Refresh in cold water and leave to cool. Stir the turmeric into the water then boil the other half of the cauliflower, 5 minutes. Refresh in cold water and leave to cool.
Once the cauliflower has cooled, use a sharp knife to cut each half into very thin slices. As you cut, some florets will come loose – simply cut these into thin slices.
To serve, arrange the cauliflower slices on 4 plates, drizzle over some dressing and scatter the herbs on top. Season lightly with Maldon sea salt and freshly ground black pepper.