Recipe for Almond Milk Cauliflower by Émeline Péro

Recipe for Almond Milk Cauliflower by Émeline Péro

Side Dishes Fall

In collaboration with the Tastet team, we visited the restaurant Les Botanistes, located in Québec City. We discovered a dining room filled with greenery and bathed in natural light; Les Botanistes is undeniably one of the most beautiful establishments in Québec City.

Although its menu is not entirely plant-based, it is safe to say that vegetables reign supreme in the kitchen at Les Botanistes—especially local, seasonal produce.

From appetizer to dessert, chef Émeline Péro showcases our beautiful local ingredients with finesse and indulgence. You will therefore not be surprised to learn that the restaurant is recognized by the Aliments du Québec au menu program.

Local ingredients are certainly in the spotlight in the almond milk cauliflower recipe she is sharing with us today.

Émeline Péro’s dish is both fresh and comforting, sure to delight young and old alike.

To your stoves!

Cooking time 20 minutes

Serving 4

In collaboration with

Ingredients

Instructions

Grilled Cauliflower

Cut the best of the cauliflowers into quarters.
Blanch in gently simmering salted water until just tender.
Cool in ice water.
Set aside.

Cauliflower Milk

Peel and finely slice the onion.
Slice the cauliflower.
In a pot, sweat the onion in canola oil.
Deglaze with a little water.
Cook for a few minutes.
Cover completely with almond milk and simmer for about 15 minutes.
Blend using a Thermomix or food processor.
Adjust seasoning.
Refrigerate

Herb and Camelina Condiment

Toast the camelina seeds, sliced almonds, and pumpkin seeds in the oven for 5 minutes at 375°F.
Finely chop the parsley, chives, and green onions.
In a bowl, combine the chopped herbs, almonds, and camelina seeds.
Add a little camelina oil to lightly moisten the mixture.
Season with salt, pepper, and Gorria pepper to taste.
Set aside.

Vegetable Charcoal Oil

Mix 50 ml camelina oil with 1 teaspoon vegetable charcoal.
Set aside.

When ready to serve

Lightly grill the cauliflower on the BBQ.
Season the cauliflower leaves with salt, pepper, camelina oil, and a splash of balsamic vinegar.
In a shallow bowl, pour a ladle of cauliflower milk.
Place the cauliflower quarters in the center.
Season with a pinch of fleur de sel and freshly ground pepper.
Arrange the herb and camelina condiment in a circle around the cauliflower.
Finish with a few drops of charcoal oil.

Note : Let your creativity flow by adding edible flowers and micro red cabbage greens.