The cauliflower tabor with the candied orange of Amandine Geers

The advice of Amandine Geers

The cauliflower has left very bad memories to some of us, a taste of canteen. Often boiled, too cooked, he inspires us a “yuck” rather than a “yum”.

So test this raw salad recipe with vitamin notes. The vegetable is easily transformed into a crunchy semolina under the grater. The whole heat of the Orient is concentrated in the scent of coriander, orange and black olives. The quality is guaranteed of success.

Opt for fresh herbs, Moroccan olives and slowly confitzed to olive oil.

Like all the vegetables of this family (brassicaceae, formerly cruciferous), cauliflower is a champion of the form. So get started and have a good trip!

The Amandine Geers website.