breakfast
22% cream
Cauliflower in gastrique sauce
Ingredients
Cauliflower
300 g
Polenta
100 g
Butter
200 g
Olive oil
50 g
Milk
200 g
Parsley
50 g
Anchovies
5 g
Garlic
5 g
Pine nuts
20 g
Lemon
100 g
Salt, pepper
to taste
Method of preparation
- Separate the cauliflower into florets and blanch for 3 minutes in salted water.
- Sauté the florets in olive oil until golden brown.
- Prepare polenta with milk and cream.
- In the same pan, melt the butter, then add the chopped parsley, garlic, anchovies, and pine nuts.
- Pour in the lemon juice and stir.
- Place the polenta on a plate, top with the cauliflower, and drizzle with the sauce.
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