Gordon Ramsay’s Cauliflower Salad Recipe

For the caramelized almonds:

• 7 ounces almonds
• 4 teaspoons sugar
• 1 egg white
• Pinch of salt
• 1 tablespoon cajun spice mix

For the vinaigrette:

• 6 ¾ ounces olive pomace oil
• 3⅓ ounces olive oil
• 3⅓ ounces apple cider vinegar
• 1 garlic clove (blanched 3 times to remove
• the acidity)
• ½ shallot
• 1 tablespoon honey
• 1 branch of thyme
• Couple of black pepper corns and coriander seeds

For the cauliflower purée:

• 1 head cauliflower, shredded
• 3⅓ ounces (or 7 tablespoons) unsalted butter
• 3⅓ ounces milk
• Pinch salt
• Juice of 1 lemon

For the salad:

• 1 head of cauliflower
• Zest of 2 lemons
• 3 ½ tablespoons chopped caramelized
• almonds
• 2 teaspoons chives
• 2 teaspoons dill
• Maldon salt, to taste
• Vinaigrette

For the caramelized almonds:

1. 1

   Mix the almond with sugar, egg white, pinch of salt and cajun spice mix.

2. 2

   Put the mixture on a baking tray and into the oven, pre-heated to 180C, for 5 minutes.

3. 3

   Mix the almonds again and cook 5 more minutes, then cool before roughly chopping.

For the vinaigrette:

1. 1

   Mix together all the ingredients except the honey.

2. 2

   Tightly seal with cling film and let the mixture mature for 3 days at room temperature.

3. 3

   After 3 days, pour the vinaigrette through a sieve, and mix the honey in.

4. 4

   Using a hand blender, blend together until it emulsifies.

For the cauliflower purée:

1. 1

   Put the butter in a large pan and melt slowly without burning.

2. 2

   Add the shredded cauliflower, season with salt, mix it well, and cover the pan.

3. 3

   Cook the cauliflower for 5 minutes at a low heat, moving the pan constantly so that it doesn’t get color.

4. 4

   After 5 minutes, take off heat and allow to cool slightly.

5. 5

   Put the cooked cauliflower in a blender with lemon juice and blend for 20 minutes or until it becomes very smooth.

6. 6

   Taste for seasoning. Add more lemon juice or salt if needed.

For the salad:

1. 1

   Put the cauliflower purée in the bottom of the serving plate.

2. 2

   In a large bowl, mix together the shredded cauliflower, chopped chives and dill, lemon zest, and chopped almonds.

3. 3

   Season with vinaigrette and Maldon salt, if needed.

4. 4

   Serve salad on the top of the purée.

5. 5

   Finish the salad with grated Parmesan cheese and few chopped almonds.

Learn how to make restaurant recipes at home with Gordon Ramsay here.