The recipe for cauliflower poke with walnut bread and gorgonzola

THEINGREDIENTS X 4:
400 g cauliflower
200 g walnut bread
1 bunch of parsley
1/2 lemon
150 g of natural gorgonzola
8 dried apricots
40 g macadamia nuts
2 heads of Verona radicchio
extra virgin olive oil
black pepper, salt

Method

Clean the cauliflowerdivide it into florets, wash it, dry it carefully and transfer it to the mixer. Blend until you get small crumbstransfer them to a bowl and season them with 4 tablespoons of oil, the grated zest and the filtered juice of half a lemon. Clean a large handful of parsley leaveswash them, dry them, chop them finely and add them to the cauliflower couscous.

Cut the walnut bread into slices and cut each slice in half. Remove the rind from the gorgonzola and cut it into sticks. Cut each apricot into 3 pieces, clean the radicchio and cut it into julienne strips, wash it and dry it. Add a pinch of salt and a grind of pepper to the cauliflower couscous, mix and divide it into the bowls. Arrange all the prepared ingredients and macadamia nuts on topseason with a drizzle of oil and serve.

Four fusion seasons

Poke and bowls. 80 recipes to love yourself (The Silver Spoon) is a truly contemporary manual, where the Hawaiian classic is enriched with Asian and Mediterranean influences. The result is a new and colorful mix of imagination and balance

Freshness in colour

Flexible: vegetarian, vegan or with meat and fish proteins. Trendy (for a while, and it doesn’t stop), everyone likes poke but Generation Z more so, so much so that it competes with Saturday night pizza. Maybe it beats it, for an idea of ​​freshness, healthy speed, digestibility. Coloured.

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