Cauliflower risotto, Gastronomixs

Source: Gastronomixs


  • 1 cauliflower
  • 30 g capers, salted
  • capers in pickle
  • cauliflower crème or crème anglaise of cauliflower
  • salt
  • pepper

Preparation method

  • Immerse the salted capers in cold water, refreshing the water several times to reduce the salt content.
  • Cut the cauliflower into florets and grate with a grater or chop coarsely in the food processor.
  • Combine the raw grated cauliflower with the salted capers and cauliflower crème.
  • Heat and season with pepper and a small amount of salt.
  • Garnish with flavours of your choice; here, with deep-fried capers, mixed cress and edible flowers.

Serving suggestions

  • As a component in a starter, entremets course or main dish, such as cauliflower risotto with slow-cooked veal stew.
  • As a starter with smoked trout. 

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