Cauliflower carpaccio with watercress and almond dressing

November 10, 2013 (Last Updated: January 11, 2019)

Recipe by Illanique van Aswegen 

Print Recipe

Cauliflower carpaccio with watercress and almond dressing

Serves: 4
Cooking Time: 30 mins

Ingredients

  • Dressing

  • 40g watercress
  • 50g whole almonds, toasted
  • 30ml (2 tbsp) wholegrain mustard
  • 45ml (3 tbsp) lemon juice
  • 60ml (¼ cup) olive or avocado oil
  • 30ml (2 tbsp) fresh chives, chopped
  • 15ml (1 tbsp) water

  • Carpaccio

  • 1 medium (500g) head of cauliflower
  • 15ml (1 tbsp) turmeric powder
  • To serve
  • small handful fresh basil leaves
  • small handful fresh flat-leaf parsley leaves
  • 80ml selection of microherbs
  • Maldon sea salt and freshly ground black pepper, to taste

Instructions

1

For the dressing, blend all of the ingredients together until fine and liquidised. If necessary, add more water to thin it out. The dressing will have a slightly coarse texture due to the almonds and mustard seeds.

2

For the carpaccio, bring a large pot of salted water to a boil. Gently cut the cauliflower in half and boil one half in the water, 5 minutes. Refresh in cold water and leave to cool. Stir the turmeric into the water then boil the other half of the cauliflower, 5 minutes. Refresh in cold water and leave to cool.

3

Once the cauliflower has cooled, use a sharp knife to cut each half into very thin slices. As you cut, some florets will come loose – simply cut these into thin slices.

4

To serve, arrange the cauliflower slices on 4 plates, drizzle over some dressing and scatter the herbs on top. Season lightly with Maldon sea salt and freshly ground black pepper.

 

 

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November 10, 2013 (Last Updated: January 11, 2019) By
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