Plat / Vegan / Végétarien
CAULIFLOWER STARTER by happy and veggy
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Preparation tips
2
Very easy
- 1 small cauliflower
- 2 tsp vegan almond cream Amandina
- 1 tsp walnut raw butter
- salt
- Penja white pepper
- Home made vinaigrette
- Cook the cauliflower in salted water. It must remain crunchy.
- After cooking, take florets (and keep tails to make another salad or add next to the dip as in photo 2)
- Mix florets with the rest of the ingredients but keep a few to add at the end to get crispiness.
- Place in a bowl, add the unmixed floret and sprinkle with a few vinaigrette drops just before serving.
- Serve with toast