Grilled cauliflower with crab and butter vinaigrette
Simple, lovely crab on grilled cauliflower.
Ingredients
Grilled cauliflower with crab and butter vinaigrette
- Cauliflowers
- g Crabmeat (a mix of white and brown)
- g Butter
- g Good olive oil
- tbsp Basil, shredded
- Shallots, finely chopped
- Boiled egg, diced
- Tomatoes (deseeded and diced)
- tsp Capers, finely chopped
Instructions
Grilled cauliflower
Steam the cauliflower in a covered pan with water in the bottom for about 4 minutes (it depends on the size of the cauliflower). Leave it to cool for 10 minutes on a board.
Cut the cauliflower into slices. Brush with rapeseed oil and scatter over a little salt.
Grill the cauliflower slices on one side.
If the cauliflower is still hard in the middle, you can finish it in the oven at 140°C/120°C fan/gas 1. Left too long on the grill, it can fall apart.
Butter vinaigrette
Melt the butter in a pan over a medium heat.
Let the butter cook, stirring, until it is nut brown.
Let it cool a little. Then add the shallot, egg, tomato, capers and, right at the end, the herbs.
Assembly
Put the cauliflower on a plate. Top with the crab and the butter vinaigrette.
Grilled cauliflower with crab and butter vinaigrette
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