Baked cauliflower with chervil, sourmilk and almonds
cauliflower cut in florets
A bunch of chervil
A pinch of cumin
A handful of almonds
Salt and pepper to taste
Once you cut the cauliflower in florets, place on a baking tray, brush with olive oil and dust the florets with some salt and a little cumin (as much as you like).
Bake the cauliflower for 20-25 minutes at 160 °C.
Mix the sour milk with the chopped chervil and almonds.
Once ready, place on a large serving plate and add the juices of the baking tray and the sour milk-chervil-almond sauce you just prepared.
recipe adapted by chef Kleomenis Zournatzis