Culinary Arts: Cauliflower Tabouleh

 During this year's Sirha event, our Chefs: Philippe Gobet and Patrick Ogheard have given a live demonstration. They are sharing with us today this recipe.

Cauliflower tabouleh

Ingredients: 50g Yellow cauliflower 50g Purple cauliflower 50g Romanesco cauliflower 1.5cl Canola oil - Sévery 3g Lemon juice 1g Salt Recipe: Grate the florets. Add salt, lemon juice and rapeseed oil.

Cauliflower foam

• 200g Cauliflower
• 10cl Hazelnut milk
• 10cl Vegetable stock
• 1g Agar-Agar
• 3g Salt
• 20g Vegetable foam (10%)

Recipe:

• Cut the cauliflower, blanch in boiling water and drain.
• Cook with hazelnut milk, vegetable stock.
• Mix every-thing together, add the Agar-Agar and cook for two minutes.
• Cool on ice and set aside. Add the vegetable foam and put in a siphon. 

Red cabbage coulis

• 55g Red cabbage
• 50g Apples - Boskoop
• 10g Agave syrup
• 5cl Barolo red wine
• 0.5cl Barolo vinegar
• 5cl Vegetable stock

Recipe:

• Grate the red cabbage and apples with a large grater.
• Mix with the other ingredients and cook for three hours in a vacuum bag at 83°C.
• Mix and set aside.