Cauliflower Salad Recipe with Jerusalem Artichokes

Cauliflower salad with onion jam, chestnuts and Jerusalem artichokes

Main
medium
4
2 hours

PT2H

This vegetarian and dairy-free cauliflower recipe is absolutely packed with flavour. Three different types of cauliflower are quick-pickled or blanched, sitting on a bed of Jerusalem artichoke purée with sweet Tropea onion jam alongside. Topped with crispy chestnuts and shaved white truffle (which is optional but definitely worth it if you're able to find some), it's a light yet decadent dish.

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Ingredients

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300g of cauliflower, cut into florets
300g of purple cauliflower, cut into florets
300g of romanesco, cut into florets
200ml of extra virgin olive oil
100g of chestnuts
vegetable oil, for deep-frying
10g of white truffle, shaved (optional)

pickle liquor

500ml of white wine vinegar
100ml of red wine vinegar
500ml of water
25g of salt
20g of honey
2 bay leaves
4 juniper berries
3g of black peppercorns

jerusalem artichoke puree

onion jam

500g of Tropea onions, peeled and finely sliced
15ml of extra virgin olive oil
5g of clear honey
5g of caster sugar
5ml of red wine vinegar
10g of cooked beetroot
fine sea salt

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Method

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Add all the ingredients for the pickle liquor (except the red wine vinegar) to a saucepan and bring to a boil. Add the white cauliflower florets and cook for 2 minutes, then lift out of the liquor with a slotted spoon and leave to cool and drain on kitchen towel

500ml of white wine vinegar
500ml of water
25g of salt
20g of honey
2 bay leaves
4 juniper berries
3g of black peppercorns
300g of cauliflower, cut into florets

Bring the liquor back to the boil and add the red wine vinegar. Add the purple cauliflower and cook for 2 minutes, then drain and leave to cool on kitchen towel

100ml of red wine vinegar
300g of purple cauliflower, cut into florets

Bring a pan of salted water to the boil and blanch the romanesco cauliflower for 2 minutes, then refresh in iced water. Drain and set aside to cool

300g of romanesco, cut into florets

Preheat an oven to 200°C. Make a small incision in the skin of each chestnut, then roast for 10–15 minutes. Remove from the oven, allow to cool slightly, then peel and roughly crush

100g of chestnuts

Bring a deep pan of oil or a deep-fat fryer to 180°C. Deep-fry the chestnuts for a few minutes until golden brown and crispy, then set aside to drain on kitchen paper

vegetable oil, for deep-frying

For the onion jam, place a saucepan over a low heat and add the olive oil. Sauté the Tropea onions with a pinch of fine salt until soft and translucent. Add the sugar and honey, allow to lightly caramelise, then add the vinegar and cook until evaporated. Remove from the heat and transfer the contents of a pan to a blender. Add the beetroot and blitz until very smooth. Transfer to a squeezy bottle until ready to plate

15ml of extra virgin olive oil
500g of Tropea onions, peeled and finely sliced
fine sea salt
5g of caster sugar
5g of clear honey
5ml of red wine vinegar
10g of cooked beetroot

Peel the Jerusalem artichokes, then place them in a saucepan and cover with the almond milk. Simmer over a medium heat until the artichokes are very tender, then drain (reserving the milk), transfer to a blender and blitz until smooth with the honey, adding the milk if needed. Season with salt and pepper

To serve, reheat the cauliflowers in the oven for a few minutes, along with the Jerusalem artichoke puree (if needed). Place the artichoke puree in the middle of each bowl and toss the cauliflowers in plenty of olive oil (reserving some for drizzling), salt and pepper. Arrange the cauliflowers over the top and pipe dots of the onion jam around them. Finish with the crispy chestnuts and white truffle (if using), along with the rest of the olive oil