Nigel Slater’s cauliflower slices served with horseradish recipes


Crispy, seed, crunchy and creamy, winter is full of warm and healthy winter

Tuesday, January 23, 2018 07.00 EST Last updated: January 24, 2018 05.18 EST
?See more sharing options
share it
?Flower power: horseradish cauliflower slices.
500ml vegetable stock in a medium pan warm. Cut 1 kg of cauliflower and cut into steak about 2 cm thick. Put these into boiling stocks and then reduce the heat to make the stock simmer. Cover the pot partially with the lid, then leave it until soft enough to easily pierce with a fork – for about 15 minutes.
When cooking cauliflower, add 3 tablespoons of olive oil in a shallow pan, add 50 grams of fresh white bread crumbs, cook till golden yellow, keep mixing and polishing to make the color uniform. Probably chopped, add a small bouquet of parsley (about 10 grams). Fold a little (about 3 tablespoons) of ground squash and 1 tablespoon of ground fresh horseradish. Season with salt and pepper and set aside.

Remove half of cauliflower and mix it into a smooth cream, about half the cream, ready to season.

Heat one or two cups of olive oil in a saucepan. Prepare two cups of cauliflower steak low and carefully drained until golden. Gently turn and cook the other side until the edges are slightly crispy. Divide the cauliflower mud into two plates, place the fried cauliflower steak on top, and season it with bread crumbs and seeds. 2-3.

Keeping the broccoli slices thick will help hold the slices together. The steak standing on the stock and cooking steam is fried. Those who cook under the liquid are for cooking. They will absorb some of the taste of your stock.

Crispy bacon, bacon or pork crisps can be used to introduce crumbs and broken parsley. The trickle of whipped cream and some grated pecorino will be a good addition to the sauce. Sprinkle a little Parmesan sauce on top, scoop it over the cauliflower, grill and bake a crust.