PreparationCauliflower in Two Textures With Avocado, Mango and Coriander
Cut the cauliflower into two portions: one of 400 g and one of 100 g.
Grate the 400 g of raw cauliflower to achieve a fine, light texture.
Cook the 100 g of cauliflower by steaming or boiling until tender. Allow to cool, then coarsely chop.
Dice the avocado.
Slice the mango.
Chop the coriander, then roughly chop the cashew nuts.
In a salad bowl, combine all the ingredients: the grated raw cauliflower, the chopped cooked cauliflower, diced avocado, chopped mango, coriander and cashew nuts.
Drizzle the mixture with lemon juice and olive oil.
Add salt and pepper to taste.
Mix all the ingredients well to coat them evenly.
Serve the mixture on plates. Add a few pomegranate seeds on top for a touch of freshness and color, if desired.
Chef Alan Geaam and his cauliflower salad. Photo Aly Baalbacky
Born in Liberia, Alan Geaam grew up in Lebanon, in the city of Tripoli. After living through the civil war, he set sail for Paris. With only 200 francs in his pocket and at only 24 years old, he started working in construction. His life took a turn when he replaced an injured chef at a Lebanese restaurant where he was working as a dishwasher. This opportunity marked the beginning of a culinary star-crossed career. In 2007, he became the chef and owner of Auberge Nicolas Flamel in Paris, and went on to open several other establishments, including Restaurant Alan Geaam, which was awarded a Michelin star in 2018. Alan Geaam is a chef with many influences who revisits the classics of French cuisine by blending them with Lebanese tastes and flavors, reinventing the codes of fine dining every day, with a spirit that is gourmet, convivial, and focused on sharing.
Born in Liberia, Alan Geaam grew up in Lebanon, in the city of Tripoli. After living through the civil war, he set sail for Paris. With only 200 francs in his pocket and at only 24 years old, he started working in construction. His life took a turn when he replaced an injured chef at a Lebanese restaurant where he was working as a dishwasher. This opportunity marked the beginning of a culinary star-crossed career. In 2007, he became the chef and owner of Auberge Nicolas Flamel in Paris, and went on to open several other establishments, including Restaurant Alan Geaam, which was awarded a Michelin star in 2018. Alan Geaam is a chef with many influences who revisits the classics of French cuisine by blending them with Lebanese tastes and flavors, reinventing the codes of fine dining every day, with a spirit that is gourmet, convivial, and focused on sharing.
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Would you like to support L’Orient Today?
Lebanon is in danger of collapse. We need you more than ever. By supporting us, you will allow us to continue to fulfill our mission and provide you with continuous, independent, quality information.
