Variations From the Cauliflower

Clean and cut cauliflower into roses and make half al dente in salted water with a flake of butter.

Cut off the other half. In a saucepan with a little butter, sweat the shallot, add the cut cauliflower and extinguish with vegetable soup (set aside 2 tbsp clear soup) and soften. Add whipped cream and crem faiche. Mash everything, pass through a sieve and season with salt and a pinch of nutmeg. Soak the gelatine in cold water for a few minutes, squeeze out and fold into 2/3 of the still warm cauliflower cream, add half of the chives.

From the cooked cauliflower florets, choose the most beautiful ones and form them in a baking dish lined with plastic wrap. Cover the roses with the cauliflower cream (keep some crem) and refrigerate for 1-2 hours.

Make a salad dressing with mustard, olive oil, white wine vinegar and 2 tbsp of vegetable soup, add remaining kitchen herbs, season strongly with salt and freshly ground pepper and marinate the remaining cauliflower florets in it, as warm as possible.

Arrange the leaf salad on the plate, add a slice of the cauliflower terrine, season the remaining cauliflower cream and add it as a sauce.

Serve with dark bread and cooled sliced roast beef.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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