Cantonese-style cauliflower with olive oil from the Vallée des Baux-de-Provence – matured olives PDO

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Chou-fleur cantonnais à l’huile d’olive de la Vallée des Baux-de-Provence – olives maturées AOP
Light and refreshing – a whole new way to enjoy cauliflower!
A PDO
Preparation
15 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 6 personnes
  • 1 cauliflower
  • 80 g of peas
  • 1 small onion
  • 50 g of fried onions
  • 100 g of ham shank (or diced ham)
  • 3 eggs
  • 2 tablespoons of olive oil from the Vallée des Baux-de-Provence – ripened olives PDO
  • 4 tablespoons of rice vinegar

Tip

Choose an olive oil from the Vallée des Baux-de-Provence – PDO ripened olives (ripe flavour) – for its aromas of toast, black olives, candied fruit and forest floor.Or choose an PDO olive oil from Provence – made from ripened olives, PDO Aix-en-Provence – made from ripened olives, or a French olive oil with a mature flavour.

Instructions

  • Cook the peas in salted water. Wash the cauliflower and cut it into florets. Blend (or grate) the cauliflower florets (until they are the size of a grain of rice). Set aside.
  • Beat the whole eggs, season with salt and pepper, pour them into a hot, oiled frying pan and keep stirring constantly to break the omelette into small pieces. Set aside.
  • Cut the ham heel into small cubes (if you’ve chosen to use the heel).
  • Finely chop the onion. In a large frying pan, fry it in a tablespoon of olive oil from the Vallée des Baux-de-Provence – PDO ripened olives – then add the cauliflower rice. Deglaze with rice vinegar.
  • Add the peas, cook for 3 minutes, then add the pieces of omelette, the fried onions and the ham. Season with salt and pepper and serve hot.

Tip

Choose an olive oil from the Vallée des Baux-de-Provence – PDO ripened olives (ripe flavour) – for its aromas of toast, black olives, candied fruit and forest floor.Or choose an PDO olive oil from Provence – made from ripened olives, PDO Aix-en-Provence – made from ripened olives, or a French olive oil with a mature flavour.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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