Chef at Home

We have been looking at the cauliflower stem for a long time. Finally, we have an approach to it we are happy with. The stem is shaved thin and then trimmed into rectangles. The rectangles are vacuum sealed and then dressed with olive oil, lime juice, salt and pepper. The fine shaving and trimming of the stem provides many possibilities for the hunk of cauliflower we wanted to use but ended up putting in the bin.

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