• Recipe by Illanique van Aswegen 

    Cauliflower carpaccio with watercress and almond dressing

    Serves: 4
    Cooking Time: 30 mins

    Ingredients

    • 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
    • Carpaccio

    • 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

    Instructions

    1

    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.

    2

    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.

    3

    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.

    4

    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.

     

     

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