Culinary Arts

Gordon Ramsay’s Cauliflower Salad Recipe

Written by MasterClass

Apr 24, 2019 • 1 min read

MasterClass Video Lessons

Gordon Ramsay Teaches Cooking I

Chef Gordon Ramsay never wastes a scrap in his kitchen; any leftover cauliflower from his cauliflower steak recipe can be made into a soup or salad. Find his recipe for cauliflower soup here.

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Gordon Ramsay’s Cauliflower Salad Recipe

Prep Time
10 min
Total Time
45 min

For the caramelized almonds:

  • 7 ounces almonds
  • 4 teaspoons sugar
  • 1 egg white
  • Pinch of salt
  • 1 tablespoon cajun spice mix

For the vinaigrette:

  • 6 ¾ ounces olive pomace oil
  • 3⅓ ounces olive oil
  • 3⅓ ounces apple cider vinegar
  • 1 garlic clove (blanched 3 times to remove
  • the acidity)
  • ½ shallot
  • 1 tablespoon honey
  • 1 branch of thyme
  • Couple of black pepper corns and coriander seeds

For the cauliflower purée:

  • 1 head cauliflower, shredded
  • 3⅓ ounces (or 7 tablespoons) unsalted butter
  • 3⅓ ounces milk
  • Pinch salt
  • Juice of 1 lemon

For the salad:

  • 1 head of cauliflower
  • Zest of 2 lemons
  • 3 ½ tablespoons chopped caramelized
  • almonds
  • 2 teaspoons chives
  • 2 teaspoons dill
  • Maldon salt, to taste
  • Vinaigrette

For the caramelized almonds:

  1. Mix the almond with sugar, egg white, pinch of salt and cajun spice mix.
  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 the 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 the 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 color.
  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 minutes or until it becomes very smooth.
  6. Taste for seasoning. Add more lemon juice or salt if needed.

For the salad:

  1. Put the cauliflower purée in the bottom of the serving plate.
  2. In a large 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.

Learn how to make restaurant recipes at home with Gordon Ramsay here.