Stuart Gillies
Spiced Cauliflower Salad, Belgian Endive, Almonds and Tahini Dressing by Stuart Gillies
Spiced Cauliflower Salad, Belgian Endive, Almonds and Tahini Dressing
1. Deep fry the cauliflower leaves golden at 180c and season with half salt and half fine sugar. Store on absorbent paper.
2. Dress a serving plate with the tahini dressing in lines.
3. Arrange 2 pieces of white and 2 pieces of red endive per plate at angles.
4. Scatter 6-7 slices of pickled cauliflower per plate.
5. Deep fry 5-6 pieces of cauliflower for 90 seconds at 180c.
6. Drain, then season in a bowl with a pinch of salt, pinch of Ras el hanout and pinch of Zatar, toss well.
7. Arrange the hot spiced cauliflower on the endive leaves and plate.
8. Dress the whole dish with more tahini dressing, a pinch of flake almonds and a few pieces of fried cauliflower leaves. Serve immediately.
Pickling Liquid
1. Heat up all the ingredients then pour directly over the very thinly sliced cauliflower stems. Cool and store.
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