Cauliflower with pears and dried flowers

Publiée le 20/04/2017




  • 1 beautiful cauliflower
  • Unrefined gray salt
  • 1 tablespoon of cashew nut puree
  • Dried edible flowers
  • 1 garlic clove
  • Black sesame seeds
  • 2 tablespoons walnut oil Vigean
  • 1 beautiful rosemary branch
  • 2 small ripe pears

Preparation: 15 min
Cooking: 10 min

According to a cook recipe from Anne Piovesan © / Made with Marion's vitalizer® / Photo credit Lionel Piovesan

The last soup of winter ...

  1. Wash the cauliflower and detail it in florets.
  2. Peel and degerm the garlic clove.
  3. Place the cauliflower, the garlic clove in the sieve of the vitalizer®, add a branch of fresh rosemary, sprinkle with gray salt.
  4. Cook for about 10 minutes.
  5. Meanwhile, peel the pears and cut into quarters.
  6. Place all ingredients in a mixer bowl, add c. To s. Of cashew nut purée, the 2 tbsp. To s. Of oil of walnut, mix until obtaining a foamy texture. Adjust the seasoning if necessary, and add a little water if necessary, follow the desired consistency.
  7. Arrange in small individual bowls, sprinkled with dried flowers, and black sesame seeds.
  8. Serve warm.

Good tasting!

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