Cauliflowers are amongst the most beautiful vegetables you can find in nature: white, green, or purple inflorescences surrounded by a luxuriant leafy nest. No wonder I always pick one at our local market...I like to get the most out of it and serve it as a vegetarian 'carpaccio': raw marinated paper-thin slices, for crunchy and healthy bites!
Ingredients (serves 2):
white cauliflower: 300 gr approximately
lemon juice: 1 lemon
extra virgin olive oil: 1 and ½ tablespoon
mustard: 1 teaspoon
salt: 1 pinch
lemon: 1 teaspoon of finely minced organic lemon zest
black sesame seeds: 1 teaspoon
rocket salad: 1 handful (optional)
Quarter a small cauliflower, discard central core and reserve for other purposes. Slice one quarter (approximately 300 gr.) as thin as possible and place the paper-thin, tree-shaped slices onto 2 plates.
In a small bowl whisk together the lemon juice with mustard and salt, then add the extra virgin olive oil and whisk well until combined. Adjust seasoning.
Season the cauliflower carpaccio with the mustard citronette. Sprinkle with black sesame seeds and lemon zest. Add rocket salad for garnish.
Marinate for 30 minutes in the fridge before serving.