At the microphone of Laurent Mariotte, the Franco-Lebanese chef Alan Geaam offers a recipe for cooking cauliflower differently, in caviar and in salad.

You just have to follow the steps! 

Tired of the cauliflower soup, or the traditional gratin?

Don't panic: to enjoy this seasonal vegetable, the Franco-Lebanese chef Alan Geaam delivers to Laurent Mariotte's microphone a recipe that changes from the ordinary, and should seduce you: a caviar, and a salad to enjoy the cabbage. flower in two textures, creamy and crunchy. 

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Cauliflower caviar, fried cauliflower salad


1 cauliflower

100 g sesame cream

2 tbsp.

Greek yogurt

3 yellow lemons

1 pomegranate

A few coriander leaves

Pomegranate molasses (or balsamic vinegar)

Olive oil

1 clove of garlic

Salt pepper

The steps of the recipe 


 Before placing your cauliflower in the oven, cut out a few tops and cut into small bouquets.


Bake the cauliflower in the oven for about 50 minutes at 180 ° C. 


Detach the florets from the cauliflower and mix with the sesame cream, the yogurt, the lemon juice.

Season with salt and pepper and set aside in the fridge while waiting to serve.

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Fry the preserved florets until golden brown.

In a salad bowl, mix them with a handful of pomegranate seeds, the coriander leaves then salt and pepper.

Pour a drizzle of olive oil and 1 tsp.

pomegranate molasses or balsamic vinegar.


Arrange this salad on the cauliflower caviar when dressing.