Cauliflower Salad Recipe with Jerusalem Artichokes

Ingredients

• 300g of cauliflower, cut into florets
• 300g of purple cauliflower, cut into florets
• 300g of romanesco, cut into florets
• 200ml of extra virgin olive oil
• 100g of chestnuts
• vegetable oil, for deep-frying
• 10g of white truffle, shaved (optional)
• 500ml of white wine vinegar
• 100ml of red wine vinegar
• 500ml of water
• 25g of salt
• 20g of honey
• 2 bay leaves
• 4 juniper berries
• 3g of black peppercorns
• 700g of Jerusalem artichoke
• 800ml of almond milk
• 5g of clear honey
• sea salt
• freshly ground black pepper
• 500g of Tropea onions, peeled and finely sliced
• 15ml of extra virgin olive oil
• 5g of caster sugar
• 5ml of red wine vinegar
• 10g of cooked beetroot
• fine sea salt