CULINARY PERFORMANCE
ENJOY CAULIFLOWER, ROMANESCO, RAISIN & ALMOND SALAD: SEE NEXT PAGE FOR RECIPE
CAULIFLOWER, ROMANESCO, RAISIN & ALMOND SALAD
This is a lovely recipe. The raisin dressing adds a wonderful sweetness and cuts through the bitterness of the chicory and the almonds ever so well.
SERVES 4
• 1 cauliflower
• 1 head romanesco broccoli
• Olive oil, for drizzling
• 2 heads chicory, leaves, separated
• 1 shallot, thinly sliced into rings
• 50g flaked almonds, toasted
• Sea salt and black pepper
FOR THE PURÉE
• Knob of butter
• 100ml double cream
FOR THE DRESSING
• 75g raisins
• 1 tsp Dijon mustard
• 1 tbsp dark brown sugar
• 50ml rapeseed oil
• 1 tbsp cider vinegar
Preheat the oven to 180°C.
1. Begin by breaking the cauliflower and romanesco into florets: you want different-sized florets to keep the salad interesting. Save any stalks for the purée. Cook half of the florets in salted boiling water for 4–5 minutes, then drain well. Toss the rest of the florets on a baking tray with a drizzle of olive oil and a sprinkling of salt, and roast in the oven for about 10 minutes, until a dark golden colour.
2. Slice the cauliflower stalks thinly with a sharp knife and sweat down in a saucepan with a knob of butter, and some salt and pepper. Pour in the cream, bring to the boil and blitz in a
