Skip to Content
icon
×
image

Baby Vegetable Salad with Cauliflower Cream and Warm Hazelnut Dressing

Enjoy the delicious dressing and cauliflower cream with baby vegetables.
Baby Vegetable Salad with Cauliflower Cream and Warm Hazelnut Dressing
  • icon
  • icon

You Will Need:

Cauliflower Cream
  • ½ medium cauliflower, broken into big florets with the stems
  • 2 cups (500 ml) water
  • 2 T (30 ml) olive oil
  • Ina Paarman’s Vegetable Spice
Hazelnut Dressing
  • ¼ cup (25 g) hazelnuts, chopped
  • 1 T (15 ml) olive oil
  • ½ cup (125 ml) Ina Paarman’s Greek Dressing
Baby Vegetables
  • baby carrots, trimmed
  • spring onions, cut into 3 - 4 cm lengths
  • baby radishes, trimmed
  • microgreens
  • fruit in season
Cauliflower Cream
  • ½ medium cauliflower, broken into big florets with the stems
  • 2 cups (500 ml) water
  • 2 T (30 ml) olive oil
  • Ina Paarman’s Vegetable Spice
Baby Vegetables
  • baby carrots, trimmed
  • spring onions, cut into 3 - 4 cm lengths
  • baby radishes, trimmed
  • microgreens
  • fruit in season
Hazelnut Dressing
  • ¼ cup (25 g) hazelnuts, chopped
  • 1 T (15 ml) olive oil
  • ½ cup (125 ml) Ina Paarman’s Greek Dressing

Method:

Slow cook the cauliflower in barely simmering water with the olive oil for 10 minutes. Drain and reserve water. Liquidise cauliflower with a handheld blender, adding enough of the cauliflower stock to make a very smooth cream. Season to taste with Vegetable Spice.

Make a bold smear of Cauliflower Cream on each plate. Arrange vegetables, greens and fruit on the cauliflower.

Toast the hazelnuts in a little olive oil, add the Dressing, bring to the boil and spoon hot dressing over the salad.

Baby Vegetable Salad with Cauliflower Cream and Warm Hazelnut Dressing

Enjoy the delicious dressing and cauliflower cream with baby vegetables.
Baby Vegetable Salad with Cauliflower Cream and Warm Hazelnut Dressing

You Will Need:

Cauliflower Cream
  • ½ medium cauliflower, broken into big florets with the stems
  • 2 cups (500 ml) water
  • 2 T (30 ml) olive oil
  • Ina Paarman’s Vegetable Spice
Baby Vegetables
  • baby carrots, trimmed
  • spring onions, cut into 3 - 4 cm lengths
  • baby radishes, trimmed
  • microgreens
  • fruit in season
Hazelnut Dressing
  • ¼ cup (25 g) hazelnuts, chopped
  • 1 T (15 ml) olive oil
  • ½ cup (125 ml) Ina Paarman’s Greek Dressing

Method:

Slow cook the cauliflower in barely simmering water with the olive oil for 10 minutes. Drain and reserve water. Liquidise cauliflower with a handheld blender, adding enough of the cauliflower stock to make a very smooth cream. Season to taste with Vegetable Spice.

Make a bold smear of Cauliflower Cream on each plate. Arrange vegetables, greens and fruit on the cauliflower.

Toast the hazelnuts in a little olive oil, add the Dressing, bring to the boil and spoon hot dressing over the salad.

Basket

Your Basket is Empty