I was in Munich for the first time last month, staying at Rocco Forte's Charles Hotel, and I managed to nip out for lunch at the Brenner brasserie. This carpaccio of cauliflower was a clever vegetarian (well, almost) starter.
1 medium cauliflower, simmered in boiling salted water for 5-6 minutes, removed and left to cool
3-4tbsp extra-virgin olive oil
120g Parmigiano Reggiano, thinly shaved
8 good-quality anchovies, halved into thin strips
Sea salt and freshly ground black pepper
Slice the cauliflower as thinly as possible and lay on to serving plates and season. Dress generously with the olive oil. Scatter the parmesan over and lay the anchovies on top.Reuse content