This deconstructed cauliflower recipe is all about colour and texture, making it a brilliant talking point for any supper. Romanesco broccoli is actually a form of cauliflower with a fractured texture. Both romanesco and cauliflower shine brilliantly in Agnar Sverrison's intriguing starter

Method
1.
For the pearl barley, place all the ingredients in a pan and bring to a boil. Turn down and simmer for 20-30 minutes until soft and tender. Strain and chill
2.
For the quinoa, put all the ingredients in a pan and bring to a boil. Turn down and simmer for 10 minutes. Take off the heat and cover until all the liquid has been absorbed. Chill until needed
3.
For the cauliflower milk and purée, shave the top layer of tiny florets off each cauliflower; you should end up with 600g in all. Sweat the cauliflower shavings in the olive oil with some of the salt until they start to soften
4.
Add the milk and water and bring to a simmer. Cook for 5-10 minutes or until cooked. Pass through a sieve, keeping the liquid
5.
Blend the cauliflower with enough of the milk to make a purée. Pass through a sieve and season with salt and some lemon juice
6.
Use a little of the purée to flavour the milk and season with salt and lemon juice
7.
For the cauliflower and Romanesco slices, cut the florets into slices by cutting them in half lengthways and then using a mandolin to shave 1-2mm thick slices of the cut faces. Lay on a tray and cover with a damp cloth
8.
For the cauliflower and Romanesco pickles, put all the ingredients except the florets in a pan and bring to a boil. Take off the heat and leave to infuse for 30 minutes. Pass through a sieve
9.
Divide the liquid between two small pans and bring to a boil. Put the cauliflower in one and the Romanesco in the other and bring both back to the boil. Take off the heat and cool in the liquor
10.
For the cauliflower couscous, shave the top layer of tiny florets off the cauliflower; you need 160g in total
11.
Put it on a chopping board and cross chop it with a knife until it is the texture of couscous. Mix with and equal amount of pearl barley and quinoa
12.
Scatter each element of the dish across the serving plate, making sure to get a good balance of texture and colour. Serve immediately
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Cauliflower recipe with a light and crisp white wine, or a rosé wine

Ingredients

Cauliflower and Romanesco broccoli slices

Cauliflower and Romanesco broccoli pickles

Cauliflower couscous

Cauliflower milk and purée

Quinoa

  • 500ml of water
  • 200g of quinoa
  • 50ml of olive oil
  • 6g of salt

Pearl barley

  • 200g of pearl barley
  • 1l of water
  • 20g of salt

Equipment

  1. Mandolin

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This cauliflower and romanesco recipe from Agnar Sverrisson is very playful, including cauliflower and romanesco pickles and a cauliflower couscous