La piémontaise de chou-fleur au Kasha et à la Mayonnalg est un délicieux plat d’été à préparer en moins de 20 minutes. Retrouvez toute la saveur du chou-fleur associée à la gourmandise iodée de notre Mayonnalg dans cette version revisitée de la piémontaise classique. La préparation est à découvrir ci-dessous.
Cauliflower piemontaise with our vegan mayonnaise - Mayonnalg - and kasha
- Vegan
- Sans gluten
- 15 min
- 5 min
Ingredients
Serves 6:
◦ 1 165g jar of Mayonnalg
◦ 1 cauliflower
◦ 15 cherry tomatoes
◦ 4 tbsp of vegan, oat-based cream
◦ 1 tbsp of mustard
◦ 2 tbsp of kasha (roasted buckwheat)
◦ Salt, pepper and cider vinegar
Preparation
◦ Heat 2 litres of water covered with 2 tbsp of coarse salt.
◦ With a knife, separate the cauliflower florets (small bouquets), immerse them in boiling water, remove them when they are still crunchy, chill in ice water.
◦ In a salad bowl, mix the mayonnaise with the mustard, cream and kasha with a whisk.
◦ Quarter the tomatoes. Mix the previously drained cauliflower florets with the tomatoes and sauce. Adjust the seasoning with salt, pepper and vinegar if necessary.
The special trick
TOP TIP
Eat it while it’s fresh and garnish with buckwheat and cherry tomatoes.