Cauliflower carpaccio with Morecambe Bay shrimps & samphire

200 kcal or less 4 servings cauliflower cauliflower salad chive chives homemade mayonnaise lemon juice light lunch mains mayo milk oil over an hour prawns salad leaf salad leaves salad recipes samphire seafood recipes shrimp shrimps summer summer salad

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Ingredients

1 medium cauliflower , trimmed

50g samphire or fine asparagus

lemon juice , for drizzling

small bunch chives , finely snipped

100g Morecambe Bay shrimps , peeled

selection of small summer salad leaves

2 tbsp extra-virgin rapeseed oil , plus extra for drizzling

150ml milk

2 tsp horseradish cream

Method

All the cauliflower can be prepared a day ahead. For the carpaccio and crisps, quarter the cauliflower, then finely slice each quarter, core-side down, so you get as many long slices, about 1mm thick, as you can. A mandolin is best for this.

Now pick thumb-size florets off the leftover cauliflower and set aside. You will need 20 florets (5 per portion). Reserve 200g of the trimmings for the mayo, chopping them into small pieces.

Bring a pan of water to the boil, add two-thirds of the sliced cauliflower for 30 secs, then lift out into a bowl of iced water. When cold, drain, then place this ‘carpaccio’ on a tray lined with kitchen paper. Chill for up to 24 hrs. Boil the 20 florets in the same pan for 2 mins, then drain, chill in iced water and reserve.

For the mayo, heat a medium-size heavy-based pan, add 1 tbsp of the rapeseed oil and the 200g trimmings, then gently fry for 2 mins, stirring. Pour in the milk, then boil until the milk is nearly all absorbed and the cauliflower tender, about 5 mins. Purée in a food processor, remove, then allow to cool. Whisk in the horseradish cream, then slowly add another 1 tbsp of rapeseed oil until thick and creamy. Season to taste, then sieve. Cook the samphire in boiling water for just 2 secs (or 2 mins for fine asparagus), then refresh in iced water.

Heat oven to its lowest setting. For the cauliflower crisps, lay the remaining cauliflower slices in a single layer on a baking sheet lined with non-stick baking paper and put in the oven for 3-4 hrs or until crisp.

To serve, drizzle the cauliflower carpaccio with rapeseed oil and lemon juice. Sprinkle this, and the drained florets, with salt. Arrange the carpaccio on 4 plates and scatter the florets around.

Mix the chives into the shrimps, then sprinkle over the carpaccio. Tuck in the drained samphire or asparagus, then scatter a few summer leaves over each serving. Pipe or spoon some mayo at the top of the plate, then drizzle with extra oil and lemon juice. Place your cauliflower crisps on top and serve.