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Warm Salad of Roast Cauliflower, Cornichon, Crispy Capers and Lovage pesto | Recipe by sousvidetools.com

Warm Salad of Roast Cauliflower, Cornichon, Crispy Capers and Lovage pesto

Warm Salad of Roast Cauliflower, Cornichon, Crispy Capers and Lovage pesto Vegetables and Sides Warm , Salad ,Roast , Cauliflower, Cornichon, Crispy Capers, Lovage , pesto , oil english / french / traditional /
  • COOK TIME: 1 Hour 30 Minutes
  • PREP TIME: 40 Minutes
  • DIFFICULTY: Easy
  • SERVES: 3-4

Ingredients

  • 1 cauliflower cut into 6-8 wedges dependant on size.
  • 1 tbsp thyme
  • 50g parmesan
  • Maldon sea salt
  • Rapeseed Oil
  • 50g cornichons
  • 2 tbsp of mini caper
  • Large bunch of lovage
  • 2 tbsp salted peanut
  • ½ lemon zest
  • 50g parmesan grated
  •  150 mls light olive oil
  • ½ garlic clove crushed

Method

  1. Place the cauliflower in a bowl, rub with thyme, salt and add touch of oil. Remove air and cook in a preheated water bath at 80C for 1 ½ hour or until core is soft, then remove from the pouch
  2. Place a pan onto a medium heat and colour the cauliflower until golden. Grate over the parmesan and place the pan under a grill until cheese has caramelised
  3. To make the capers, take 2 tablespoons of the mini capers from the jar and place onto a dry cloth and pat dry. Place into a hot fryer at 180C and fry until crisp
  4. For the pesto, place the lovage, garlic, lemon zest, grated parmesan and peanuts into a blender and blend to a rough texture. Add the olive oil then tip out into a bowl and season to taste
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