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Caramelised cauliflower with coppa, quail eggs and ricotta

Name: Caramelised cauliflower with coppa, quail eggs and ricotta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 16 quails eggs; 1 tbs unsalted butter; 1/2 cauliflower, cut into small florets; 200g fresh ricotta, well drained, crumbled; 2 tbs extra virgin olive oil; 1 tbs red wine vinegar; 150g thinly sliced coppa* or pancetta; 1/4 cup (40g) blanched almonds, toasted, roughly chopped

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Caramelised cauliflower with coppa, quail eggs and ricotta

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by delicious. team

delicious. team

Oct 09, 2015

This versatile, interesting salad by chef Luke Burgess could be served as an entree, side, or even breakfast. Caramelising cauliflower is a great way to amplify the flavour.

16 quails eggs
1 tbs unsalted butter
1/2 cauliflower, cut into small florets
200g fresh ricotta, well drained, crumbled
2 tbs extra virgin olive oil
1 tbs red wine vinegar
150g thinly sliced coppa* or pancetta
1/4 cup (40g) blanched almonds, toasted, roughly chopped

Method

1.

Bring a small pan of lightly salted water to the boil, add the quail eggs and cook for 3 minutes for soft-boiled. Drain and refresh under cold running water. When cool enough to handle, peel and halve.
2.

Meanwhile, melt the butter in a frypan over medium heat. Add cauliflower and cook for 4-5 minutes, stirring occasionally, until tender and caramelised.
3.

Gently toss cauliflower, ricotta, oil, and vinegar in a bowl. Season, divide among plates, then top with coppa, eggs and nuts.