CAULIFLOWER CREAM WITH BURGUNDY SNAILS
20 min 
15 min
Serves 6-8
Ingredients:
- 1 cauliflower
- 2 cups light cream
- 12 snails per serving
- 1 cup roasted grains (sunflower, pine nut, marrow)
- 2 teaspoons mustard
- 1 cauliflower
- 2 cups light cream
- 12 snails per serving
- 1 cup roasted grains (sunflower, pine nut, marrow)
- 2 teaspoons mustard
Wrap this blending in a thin crêpe.
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Cooking directions
1. Add water and cream in a pan. Cook the properly chopped cauliflower for one hour at
medium heat.
2. Blender the cauliflower with mustard until smooth. Add salt and pepper.
3. In a pan, brown the snails in the butter.
4. Serve the cauliflower cream in a soup plate and lay 12 snails in each plate. Add the
roasted grains, previously baked for 15 minutes to 160°C/320°F.
