Cauliflower with almond milk from Émeline Péro

Preparation: 1 hour | Cooking time : 30 minutes | Servings: 4 servings

Ingredients:

2 medium-sized cauliflowers

1 yellow onion

1 liter of almond milk

Salt pepper

Virgin camelina oil Signé Caméline

25g flaked almonds

25g pumpkin seeds

20 gr of natural camelina seeds Signé Caméline

1 bunch of parsley

1 bunch of chives

1 bunch of green onion

1 teaspoon vegetable charcoal (easy to find in organic grocery stores, but you can remove it completely if necessary, it's a visual aspect only)

Gorria pepper

Red cabbage sprouts

Preparation:

1. Portion the finest of 4 cauliflowers into quarters
2. Blanch in simmering salted water until slightly soft.
3. Cool in ice water
4. To book

Cauliflower milk

1. Peel and slice the onion
2. Slice the cauliflower
3. In a cauldron, sweat the onion in camelina oil
4. Deglaze with a little water
5. Leave to cook for a few minutes
6. Moisten (cover completely) with the almond milk and leave to cook for around fifteen minutes.
7. Mix using a thermomix or food processor
8. Adjust seasoning
9. Reserve in the refrigerator

Herbal and camelina condiment

1. Roast the camelina seeds, flaked almonds and pumpkin seeds for 5 minutes in the oven at 375F
2. Chop the parsley, chives and green onion
3. In a mixing bowl mix the chopped herbs, almonds, camelina seeds
4. Add a little camelina oil to wet the mixture slightly
5. Season with a little salt, pepper and Gorria pepper to taste
6. To book

Vegetable charcoal oil

1. Mix 50 ml of camelina oil with a teaspoon of vegetable charcoal
2. To book

Assembly, ready to serve

1. Lightly mark the cauliflower on the BBQ grill
2. Season the cauliflower greens to taste with salt, pepper, camelina oil and a little balsamic vinegar
3. In a deep plate, place a ladle of cauliflower milk
4. Place the cauliflower wedges in the center of the plate
5. Season with a little fleur de sel and a crack of freshly ground pepper
6. Decorate your plate with the herb condiment and camelina, forming a circle around the cauliflower
7. Decorate with a few drops of charcoal oil

Photo credit and recipe: www.tastet.ca / Restaurant les Botanistes