Warm summer weather...in the mood for a fresh and light dish ? You can hardly make better than this one !
Try with some zest of orange on top for a bit more of freshness.
300 g of white cauliflower
50 g of purple cauliflower
50 g of green cauliflower
20 g of butter
20 cl of milk
300 g of green apple + 1 for dressing
Saint Jacques: 8 pieces
½ chopped shallot (small)
1 tablespoon of apple vinegar
2 tablespoons of extra olive oil
1 pinch of salt
Wash and peel the white cauliflower and chop it. Add the butter and cook for about 20 minutes in a pan. Add the milk and mix everything until you get a smooth puree. Let cool down.
Cut the purple and green cauliflower into small pieces and put them in a large pan of boiling salted water. Cook for a few minutes and let cool down.
Wash the apples without peeling them, put them in a blender, mix and sieve it.
Mix the apple vinegar with olive oil and salt lightly.
Place the cauliflower cream in the bottom of the plate. Season the scallop strips with a little olive oil, gray salt and chopped shallots.
Dress them on the puree and place the different pieces of cauliflower on it.
Gently pour the dressing over the top and pour the apple soup around.