Cauliflower panna cotta with tipper

  • persons
  • cooking time: 40
  • difficulty


  • 1 small cauliflower
  • the white of 1 leek
  • olive oil
  • dry white wine
  • 1.5 dl vegetable stock
  • white pepper
  • salt
  • 3.5 dl whipped cream
  • 4 leaves of gelatine
  • 1 tin of tipper in oil of 190 g, drained
  • 1 tbsp white wine vinegar
  • 10 capers, finely chopped
  • 1 shallot, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp hazelnut oil
  • a few sprigs of flat parsley, minced meat

How to prepare

This is a delicious main course with cauliflower, leek, tipper and capers.



  • 1 Clean the cauliflower and cut into florets (coarse, very fine).
  • 2 Wash the leek and chop it finely.
  • 3 Heat some olive oil in a frying pan and braise the leek on low heat.
  • 4 Add the coarsely chopped pieces of cauliflower and let it stew for a while.
  • 5 Deglaze with a dash of white wine, allow to evaporate.
  • 6 Add the vegetable stock, pepper and salt.
  • 7 Let the stock simmer for 10 minutes. Add the whipped cream.
  • 8 Leave the broth to infuse for 15 minutes. When the cauliflower is cooked, purée in a food processor or with a hand blender. Press the puree through a sieve with a ladle.
  • 9 Soak the gelatine sheets in plenty of cold water for 5 minutes.
  • 10 Squeeze the gelatine leaves and let them dissolve in the warm cauliflower cream.
  • 11 Spoon the cream into round moulds (5 cm in diameter) greased with olive oil and leave to set in the fridge for about 4 hours.
  • 12 Remove the panna cotta's from the moulds and divide them over 4 plates.
  • 13 Pick the tipper into pieces and divide them around the panna cotta.
  • 14 Beat a vinaigrette of the white wine vinegar, capers, shallot and olive oil.
  • 15 Heat a dash of hazelnut oil in a frying pan. Fry the separate small cauliflower florets very briefly. Spoon them through the vinaigrette.
  • 16 Divide the vinaigrette over the tipper. Garnish with parsley.