Veal Cheeks in a Red Wine Sauce, Cauliflower Purée and Celery-Grape Salad | RICARDO

Ingredients

• 1/2 cauliflower, thinly sliced on a mandoline
• 1/2 cup (125 ml) water
• 1/2 cup (125 ml) apple cider vinegar
• 1/4 cup (60 ml) honey
• 1 garlic clove, halved
• 3 celery stalks
• 1/2 cup (90 g) red grapes, halved
• 1/4 cup (25 g) pecans, roasted and coarsely chopped
• 4 veal cheeks, excess fat removed
• 2 tbsp (30 ml) olive oil
• 3 celery stalks, diced
• 1 onion, chopped
• 1 carrot, diced
• 1/4 cup (55 g) butter
• 1 cup (250 ml) red wine
• 2 cups (500 ml) veal stock
• 3 bay leaves
• 1 thyme sprig
• 1 small onion, thinly sliced
• 1/2 cauliflower, cut into small florets
• 2 cups (500 ml) milk