Every Saturday, the team of La table des bons vivants offers seasonal recipes to make at home to feast with family, or with your friends.
Today, the Franco-Lebanese chef Alan Geaam revisits the Lebanese eggplant caviar with a vegetable of the moment: cauliflower.
The icing on the cake, he reveals a trick to enjoy cauliflower in 2 textures: creamy and crunchy!
Ingredients:
1 cauliflower
100 g sesame cream
2 tablespoons of Greek yogurt
3 yellow lemons
Preparation:
1. Bake the cauliflower in the oven for about 50 minutes at 180 ° C
2. Separate the florets from the cauliflower and mix with the sesame cream, the yogurt, the lemon juice.
Salt and pepper and keep in the fridge while waiting to serve it.
Chef's tip: fried cauliflower salad
Ingredients:
1 pomegranate
A few coriander leaves
Pomegranate molasses (or balsamic vinegar)
Olive oil
1 clove of garlic
Salt pepper
Preparation:
1. Before placing your cauliflower in the oven, cut out a few tops and cut into small bouquets.
2. Cook them until they are golden brown.
3. In a bowl, mix them with a handful of pomegranate seeds, the coriander leaves, then salt and pepper.
4. Drizzle with olive oil and a tablespoon of pomegranate molasses or balsamic vinegar.
5. Arrange this salad on the cauliflower caviar when dressing.