Cauliflower with almond milk from Émeline Péro
•Posted on October 24 2023
![Chou-fleur au lait d'amande d'Émeline Péro](http://signecameline.com/cdn/shop/articles/Chou-fleur_au_lait_d_amande_d_Emeline_Pero.jpg?v=1698159360&width=2000)
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:
Grilled cauliflower- Portion the finest of 4 cauliflowers into quarters
- Blanch in simmering salted water until slightly soft.
- Cool in ice water
- To book
Cauliflower milk
- Peel and slice the onion
- Slice the cauliflower
- In a cauldron, sweat the onion in camelina oil
- Deglaze with a little water
- Leave to cook for a few minutes
- Moisten (cover completely) with the almond milk and leave to cook for around fifteen minutes.
- Mix using a thermomix or food processor
- Adjust seasoning
- Reserve in the refrigerator
Herbal and camelina condiment
- Roast the camelina seeds, flaked almonds and pumpkin seeds for 5 minutes in the oven at 375F
- Chop the parsley, chives and green onion
- In a mixing bowl mix the chopped herbs, almonds, camelina seeds
- Add a little camelina oil to wet the mixture slightly
- Season with a little salt, pepper and Gorria pepper to taste
- To book
Vegetable charcoal oil
- Mix 50 ml of camelina oil with a teaspoon of vegetable charcoal
- To book
Assembly, ready to serve
- Lightly mark the cauliflower on the BBQ grill
- Season the cauliflower greens to taste with salt, pepper, camelina oil and a little balsamic vinegar
- In a deep plate, place a ladle of cauliflower milk
- Place the cauliflower wedges in the center of the plate
- Season with a little fleur de sel and a crack of freshly ground pepper
- Decorate your plate with the herb condiment and camelina, forming a circle around the cauliflower
- Decorate with a few drops of charcoal oil
Photo credit and recipe: www.tastet.ca / Restaurant les Botanistes