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

Instructions

1. 1

   Place the cauliflower in a glass jar.

2. 2

   In a small pot, bring the water, vinegar, honey, garlic and a pinch of salt to a boil. Simmer for 5 minutes. In a sieve set over the jar of cauliflower, strain the hot liquid. Seal the jar and let cool.

3. 3

   Let marinate for 24 hours in the refrigerator to allow the flavours to develop.

4. 4

   Using a vegetable peeler, peel the celery into long ribbons and place in a bowl of ice water to help them curl.

5. 5

   When ready to serve, drain the celery ribbons and the cauliflower and place in a bowl. Add the grapes and pecans. Mix well and adjust the seasoning.