Cooking instructions

For vinaigrette:

1. Mix together all the ingredients except the honey.
2. Tightly seal with cling film and let the mixture mature for 3 days at room temperature. 
3. After 3 days, pour the vinaigrette through a sieve, and mix the honey in.
4. Using a hand blender, blend together until it emulsifies.

For caramelised almonds:

1. Mix the almond with sugar, egg white, pinch of salt and cajun spicemix.
2. Put the mixture on a baking tray and into the oven, pre-heated to 180C, for 5 minutes.
3. Mix the almonds again and cook 5 more minutes, then cool before roughly chopping.

For cauliflower purée:

1. Put the butter in a large pan and melt slowly without burning.
2. Add the shredded cauliflower, season with salt, mix it well and cover the pan.
3. Cook the cauliflower for 5 minutes at a low heat, moving the pan constantly so that it doesn’t get colour.
4. After 5 minutes, take off heat and allow to cool slightly. 
5. Put the cooked cauliflower in a blender with lemon juice and blend for 20 seconds or until it becomes very smooth.
6. Taste for seasoning. Add more lemon juice or salt if needed. 

Plating the salad:

1. Put the cauliflower pure in the bottom of the serving plate. 
2. In a mixing bowl, mix together the shredded cauliflower, chopped chives and dill, lemon zest and chopped almonds. 
3. Season with vinaigrette and Maldon salt, if needed. 
4. Serve salad on the top of the purée. 
5. Finish the salad with grated Parmesan cheese and few chopped almonds.