Cauliflower Terrine

Cut the cauliflower and broccoli into small roses. Sauté half of the cauliflower in the butter. Extinguish with the white wine and fill up with the whipped cream. Add a little salt and simmer gently until tender. Let the cauliflower cool down a bit in the cooking stock. However, the quantity should be further processed hand-hot. The eggs in a hand mixer form and whisk finely with the cauliflower. Pass this quantity through a coarse sieve. Season with salt, white juice of one lemon, pepper, cayenne and nutmeg aromatically (not hot).

Blanch the remaining cauliflower and broccoli (also cut into small roses) in salted water until al dente and rinse in cold water. Place the cauliflower and broccoli roses in the baking dish and pour the cauliflower puree over them. Pour enough water into a roasting pan or the fat pan of the oven so that the casserole dish is about 2 cm high in water. Poach the terrine in the heated oven at 160 °C for about 40 minutes. After the cooking time, remove from the water and put to cool preferably for one night.

For the cauliflower salad, cut the cauliflower into roses. Blanch in salted water with half the lemon juice, but do not rinse. While the cauliflower is cooking, make the salad dressing. Dice shallots very finely and add to vinegar in a suitable bowl. While stirring, add in turn the juice of one lemon, vermouth, grapeseed oil and the spices. The salad dressing should have an intense flavor.

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