Caulilini Tonnato

1. Preheat your convection oven to 204°C (400°F).

2. Place the caulilini in a hotel pan lined with damp paper towels. Peel back and trim the caulilini leaves from the stems and save for garnish. Additionally, save the caulilini crumbles in the bag/packaging and fry in a fine mesh strainer for garnish, if desired.

3. In a stainless steel bowl, toss the caulilini with the oil and Parmesan cheese. Season with salt and pepper.

4. Place the caulilini on a half sheet tray lined with parchment paper.

5. Roast in the oven for 10 minutes or until the stems are softened and the colour is golden.

6. To serve, place 28 g of the tonnato dressing on a plate using a squeeze bottle.

7. Nest the caulilini on top of the tonnato sauce.

8. Drizzle the remaining 28 g of the tonnato sauce over the caulilini.

9. Garnish with dollops of the giardiniera relish, bonito flakes and parsley.

10. Serve immediately.

Note: Broccolini can be substituted for caulilini.