Roasted cabbage, green apple, garlic, spices and bottarga
A nice and fresh salad. Small bouquets of roasted cauliflower, green apple and cucumber seasoned with sour cream and roasted garlic.
IngredientsRecipe for 4 persons
- Salt and pepper
- Olive oil
Preparation time: 45 min
Preheat your four at 425 °F
Make small bouquets with the cauliflower. Cut the cucumber and green apple into small cubes. Zest and juice the lemon. Finely slice the chives.
Drizzle the cauliflower with olive oil and season with salt. Roast in the oven for roughly 25 minutes or until they are nice and golden as well as cooked through. Set aside in the fridge. Once cooled, combine with the cucumber and green apples. Season with the vinaigrette as well as a bit of Espelette pepper.
- Roasted garlic
Cut the bottom of the garlic head off, drizzle with olive oil. Wrap in aluminum foil and cook in the oven for roughly 30-40 minutes or until golden and tender.
Mince the roasted garlic flesh. Combine the sour cream, roasted garlic, lemon juice and zest and chives. Combine well, season and set aside.
Place the salad in your bowls. Grate the Bottarga with a microplane or truffle slicer on top of the salad.
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