(For 4 portions)
- Small purple cauliflower
- 150 gr Bio Légumaise Périgord - mushrooms with truffle
- Vene Cress
- Cut the cauliflower into beautiful florets
To finish off:
- Place a pot of Légumaise on a large plate. The raw cauliflower florets go around this.
- Finish with some Vene Cress.
Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs
Preparation time: 10 minutes
Techniques: emulsion, raw
Plate: Wild Moon big colored plate
Recommended drink: White wine, Chardonnay, Winery Valke Vleug, Scheldeland, Belgium
Say yes to the cress