Photo: @ilyafoodstories
Maison DEHESA products in the recipe by Romain Meder of the restaurant Naturalité ***
Ingredients:
- Cauliflower
- Yoghurt
- Smoked scamorza
- Lemon
- Coriander
Method:
1. Boil the cauliflower florets, then season them and roast in a very hot oven until deeply coloured.
2. Cut the florets in half to make two bite-sized pieces.
3. On each one, place a spoonful of yoghurt seasoned with lemon juice, salt, pepper, piment d’Espelette and chopped coriander.
4. Then add a piece of smoked sardine sashimi and finish with a grating of scamorza cheese.
