Lemon and caper veal bites with cauliflower mash

Ingredients

For 1 serving

• Veal top round160 g
• Rice flour6 g
• Lemon juice20 ml
• Capers8 g
• Cauliflower250 g
• Potatoes100 g
• Parsley5 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

In season: November – March

Method

1. Bring a pan of salted water to the boil; break the cauliflower into florets, peel the potatoes and cut them into pieces of about 2 cm.
2. Boil the cauliflower and potatoes for 15 minutes, until very tender; drain and blend with half the oil, salt and pepper to a smooth purée.
3. Meanwhile cut the veal into bite-sized pieces of about 2 cm and dust them with the rice flour, shaking off the excess.
4. Heat the remaining oil in a frying pan over medium-high heat and brown the veal for 3 minutes, turning, until golden; season with salt and pepper.
5. Add the lemon juice, rinsed capers and a splash of water and let it thicken for 1 minute, until the sauce coats the meat.
6. Finish with chopped parsley and serve on the purée.