Cupitt’s Charred Cauliflower Salad

Cupitt’s Charred Cauliflower Salad

By 3 April, 2016

This elegant, colourful warm salad, an imaginative melange of charred cauliflower, heirloom carrots, target beetroots, mushrooms and almonds,  is on the menu at Cupitt's Winery.  It's easy to make and very delicious especially if accompanied by a 2014 Cupitt Bianco Classico.

  • Yield : 4

Ingredients

Instructions

To prepare the cauliflower: heat a char-grill pan. Spray the sliced cauliflower pieces lightly with olive oil and char-grill on both sides until light golden in colour.
Peel all the carrots and retain carrot tops for garnish. Blanch carrots in salted boiling water until cooked.
For the Dressing:
Place the fennel seed and garlic in a blender along with 1/2 tsp salt and grape seed oil.  Blend on high until very fine.  Add lemon zest, lemon juice, thyme water and olive oil.  Blitz again for about 30 seconds.  Put in a container and leave in the fridge for at least one day.
Place the carrots on a tray and drizzle with olive oil, salt and pepper.  Warm in the oven for 4-5 minutes.  In the meantime saute the mushrooms in a little oil and add a knob of butter, season and place on kitchen paper.
Toss the vegetables gently together.
To Plate:
Bring dressing to room temperature.  Arrange the cauliflower and carrots on warmed plates, place the mushrooms on top and scatter the almonds and beetroot over, then drizzle the dressing over all of the ingredients, then garnish with a few of the washed and reserved carrot tops.
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