Recipe Cook Time
For the cauliflower puree:
Slice one cauliflower, put it in a pan with milk, saffron and vanilla.
Boil till the flavours infuse.
For the cauliflower salad:
Grate a few cauliflower florets for it to look like cous cous.
To that add the chopped onion, capers, raisins, red bell peppers, coriander leaves, mint
leaves, chopped plum and salt and pepper.
Add a little olive oil.
Add some tang with a cap of white wine vinegar.
Blend the cooked saffron and vanilla cauliflower into a nice puree with a small piece of butter and a dash of milk.
Spread the cauliflower puree on a plate with the salad and garnish with chopped plums and mint leaves.