Comme un taboulé en vinaigrette tepid by Stéphane Buron
Chabichou chef Stéphane Buron proposes his cauliflower recipe for 4 people.
100g red onions
50g white vinegar (Reims or Orléans)
100g grape seed oil
80g cauliflower
80g purple cauliflower
80g yellow cauliflower
80g green cauliflower
Salt
Freshly ground pepper
Preparation:
Finely chop the red onion and place in a saucepan with the vinegar.
Cook gently until all the vinegar has evaporated.
Add the grapeseed oil and cook gently for a few minutes. Season with salt and pepper and keep warm. Take all the cauliflower heads and grate with a cheese grater. Season with the warm vinaigrette.
Using a mandolin, cut thin slices of each color of cauliflower and season with salt and oil.
Arrange the tabbouleh in a circle and decorate with shavings of cauliflower.
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