for 4 person

Cauliflower

1	cauliflower (approx. 600 g

Sauce

1 tbsp	butter
2 tsp	Fine Food Carribbean Curry
¼ dl	Fine Food Bouillon de légumes
2 tbsp	white almond cream
50 g	crème fraîche
¼ tsp	salt

To serve

1	Fine Food Hot smoked salmon
25 g	almond slivers, roasted
25 g	Fine Food Frutti di cappero, drained

How it's done

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.

Show complete recipe