Purple cauliflower to dip with légumaise truffle and Vene Cress, Frank Fol – The Vegetables Chef®

(For 4 portions)

• Small purple cauliflower
• 150 gr Bio Légumaise Périgord - mushrooms with truffle
• Vene Cress

Cauliflower:

• Cut the cauliflower into beautiful florets

To finish off:

• Place a pot of Légumaise on a large plate. The raw cauliflower florets go around this.
• Finish with some Vene Cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 10 minutes
Techniques: emulsion, raw
Plate: Wild Moon big colored plate
Recommended drink: White wine, Chardonnay, Winery Valke Vleug, Scheldeland, Belgium