This versatile, interesting salad could be served as a delicious starter, or even as breakfast. Caramelising cauliflower is a great way to amplify the flavour.
Caramelised cauliflower with Dorset Coppa, quail eggs and ricotta
Capreolus Fine Foods
This is a great recipe from Luke Burgess, an Austrialian Chef.
150g thinly sliced Dorset Coppa
16 quail eggs
1 tsp bicarbonate of soda
40g unsalted butter
½ cauliflower, cut into small florets
200g fresh ricotta, well drained, crumbled
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
40g blanched almonds, toasted, roughly chopped
Bring a pan of lightly salted water to the boil – add the teaspoon of bicarbonate of soda to the water, this will make peeling the eggs SO much easier. Add the quail eggs and cook for 3 minutes for soft-boiled. Drain and refresh under cold running water. When cool enough to handle, peel and halve.
Meanwhile, melt the butter in a frying pan over medium heat. Add the cauliflower and cook for 4-5 minutes, stirring occasionally, until tender and caramelised.
Gently toss cauliflower, ricotta, oil, and vinegar in a bowl. Season, divide among plates, then top with the Coppa, eggs and nuts.