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Baby Vegetable Salad with Cauliflower Cream and Warm Hazelnut Dressing
January 13, 2017
Category
First Posts
Enjoy the delicious dressing and cauliflower cream with baby vegetables.
Persons
4
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
- Cauliflower Cream
- ½ medium cauliflower, broken into big florets with the stems
- 2 cups (500 ml) water
- 2 T (30 ml) olive oil
- Ina Paarman’s Vegetable Spice
- Baby Vegetables
- baby carrots, trimmed
- spring onions, cut into 3 – 4 cm lengths
- baby radishes, trimmed
- microgreens
- fruit in season
- Hazelnut Dressing
- ¼ cup (25 g) hazelnuts, chopped
- 1 T (15 ml) olive oil
- ½ cup (125 ml) Ina Paarman’s Classic Greek Dressing
Instructions
- Slow cook the cauliflower in barely simmering water with the olive oil for 10 minutes. Drain and reserve water. Liquidise cauliflower with a handheld blender, adding enough of the cauliflower stock to make a very smooth cream. Season to taste with Vegetable Spice.
- Make a bold smear of Cauliflower Cream on each plate. Arrange vegetables, greens and fruit on the cauliflower.
- Toast the hazelnuts in a little olive oil, add the Dressing, bring to the boil and spoon hot dressing over the salad.
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