Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cauliflower
Sauce
To serve
How it's done
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Cauliflower
Wrap the cauliflower in foil, place on a baking tray.
To roast
Approx. 40 mins. in the oven preheated to 220°C (convection). Remove from the oven, leave to cool.
Sauce
Heat the butter in a pan until it foams and smells nutty. Add the curry and cook briefly. Pour in the stock. Add the almond butter and mix well. Mix in the crème fraîche, season with salt.
To serve
Cut the cauliflower into thin slices, arrange on a platter. Drizzle with a little sauce. Pull apart the salmon using two forks, place on top of the cauliflower along with the almonds and caper berries, serve with the remainder of the sauce.
How-tos
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