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Cauliflower and Romanesco: Eating Cauliflower Raw
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Raw cauliflower and romanesco have a delicate, radish-like heat and a satisfying crunch. There are three preparation techniques: breaking each down into bite-sized florets; slicing large florets into very fine shards using a sharp knife or mandolin; or pulsing the curds in a processor until you have what resembles couscous. This last option makes a trendy alternative to pasta, rice or couscous, especially good for lowcarb diets – but raw cauli is delicious in its own right as a salad. Try it:
- Finely sliced with lemon juice and olive oil (one part to three parts), parsley, Parmesan shavings and toasted hazelnuts.
- Finely sliced or broken into very small florets with white wine vinegar, olive oil (one part to three parts), capers, Dijon mustard, diced red onion and parsley or chives.
- Finely sliced or broken into very small florets with cider vinegar, rapeseed oil (one part to three parts), toasted walnuts, crumbled blue cheese and cress.
- Blitzed to ‘couscous’ and mixed with lemon juice, chopped tomatoes, mint and lots of parsley – like a tabbouleh.