White chocolate cauliflower puree

Preheat the oven to 200 ° C.

Peel the onion and cut into pieces. Spread the cauliflower in florets and boil with salt for 12 minutes in water.

Drain and put in the food processor. Add the gorgonzola dolce and white chocolate into pieces. Let it melt for a moment and then puree to a smooth puree.

Season to taste with the nutmeg and possibly salt.

Meanwhile, season with a cheese slicer ribbons of different color roots.

Place them on a griddle covered with parchment paper and sprinkle with a little salt.

Mix the olive oil with ras el hanout and brush the carrots with the help of the breadcrumbs. Roast the ribbons for 15 minutes in the middle of the oven.

Spoon the cauliflower puree into a bowl and scoop the roasted carrot ribbons next to it.

Clean the lemon and grate the yellow skin above, drizzle with the rest of the oil and serve.