The raw cauliflower "Terrine" with herbs and almond curdle by Daniela Cicioni, a light and full of taste raw-diet solution for New Year’s Day dinner (and after). Photo by Livia Sala
This preparation is a tribute to the New Year with typical winter vegetables and their lively colours, an idea for a starter or an energetic first course (changing the quantities). The recipe does not require any cooking and can be prepared the previous day (the curdle can be kept for up to a week). It is a satisfying dish, very rich in nutrients and enzymes (which greatly helps digesting all the rest of the New Year’s Day lunch). It is also special because it doesn’t contain more fats than the oily seeds, and therefore it is even easier to digest.
Raw diet cauliflower “Terrine" with herbs and almond curdle
Recipe for 4 people
For the terrine
200 g cauliflower tips
70 g almonds
1 pinch of salt
1/2 cup of diced black cabbage
30 g raisins (or diced dry apricots)
2-3 tablespoon chopped desalted capers
1-2 tablespoon lemon juice
1 bunch of chopped parsley, mint, marjoram or wild fennel
1 teaspoon of chopped fennel seeds
For the vegetables on the side
28 lightly salted discs of butternut squash diam. cm 2.5-3
16 discs of daikon marinated in red cabbage juice and salt
12 discs of daikon marinated in red cabbage juice, lemon and salt
For the red cabbage/ red cabbage and lemon/ prickly pear sauce
50 ml each of red cabbage/ red cabbage and lemon/prickly pear extract
0,6 g powdered Xantana for each juice
A photo of the dish from above. Photo by Livia Sala
For the terrine
Chop the cauliflower and the almonds in a food processor. Move into a bowl. Add herbs, raisins, capers, lemon and spices. The black cabbage must marinate with a pinch of salt for 10 minutes and then drained and added to the other ingredients. Leave the mixture to rest for at least an hour before serving. You can prepare it the previous day and keep it in a hermetic box in the fridge.
For the curdle
Blend the oily seeds with water and the ferment, collect the mixture in a cloth inside a colander, cover and leave to ferment for 24-48 hours, covered and in the dark, adding a weight after 2 hours.
Finish the fermentation by moving the mixture into a ceramic or glass bowl, and add lemon, salt, spices, chopped herbs, oil and mix. Place in a pastry bag with a 5 mm tip.
COMPOSING THE DISH
Draw commas and full stops on each plate with the three sauces, place the terrine mixture in the centre, using a rectangular pastry cutter 3.5 X 13 cm, press lightly, form the terrine and cover the top side with some fresh curdle, finally place the coloured discs, previously dried in kitchen paper. Finish with some sprigs of wild fennel and serve.
Healthy, natural and vegetarian cuisine
Vegan and rawist chef based in Como