Cauliflower Salad With Jerusalem Artichokes Recipe

Ingredients For Cauliflower Salad With Jerusalem Artichokes Recipe

• 300 gram Cauliflower
• 300 gram Purple cauliflower
• 300 gram Romanesco
• 200 milliliter Extra virgin olive oil
• 100 gram Chestnuts
• Vegetable oil
• 10 gram White truffle
• 500 milliliter White wine vinegar
• 100 milliliter Red wine vinegar
• 500 milliliter Water
• 25 gram Salt
• 20 gram Honey
• 2 Bay leaves
• 4 Juniper berries
• 3 gram Black peppercorns
• 1400 gram Jerusalem artichoke
• 800 milliliter Almond milk
• 5 gram Clear honey
• Sea salt
• Freshly ground black pepper
• 1000 gram Tropea onions
• 15 milliliter Extra virgin olive oil
• 5 gram Clear honey
• 5 gram Caster sugar
• 5 milliliter Red wine vinegar
• 10 gram Cooked beetroot
• Fine sea salt
• 500 milliliter White wine vinegar
• 500 milliliter Water
• 25 gram Salt
• 20 gram Honey
• 2 Bay leaves
• 4 Juniper berries
• 3 gram Black peppercorns
• 300 gram Cauliflower
• 100 milliliter Red wine vinegar
• 300 gram Purple cauliflower
• 300 gram Romanesco
• 100 gram Chestnuts
• Vegetable oil
• 15 milliliter Extra virgin olive oil
• Fine sea salt
• 5 gram Caster sugar
• 5 gram Clear honey
• 5 milliliter Red wine vinegar
• 10 gram Cooked beetroot
• 800 milliliter Almond milk
• 5 gram Clear honey
• Sea salt
• Freshly ground black pepper
• 10 gram White truffle