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.
Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
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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
200g of pearl barley
1000ml of water
20g of salt
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
500ml of water
200g of quinoa
50ml of olive oil
6g of salt
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
2 tbsp of olive oil
3g of salt
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
200ml of water
800ml of milk
Blend the cauliflower with enough of the milk to make a purée. Pass through a sieve and season with salt and some lemon juice
2g of salt
Use a little of the purée to flavour the milk and season with salt and lemon juice
1g of salt
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
2 cauliflower florets
2 Romanesco florets
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
400ml of water
50ml of white wine vinegar
50ml of pomace oil
1g of fennel seeds
7g of salt
7g of sugar
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
50g of cauliflower florets
50g of Romanesco florets
For the cauliflower couscous, shave the top layer of tiny florets off the cauliflower; you need 160g in total
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
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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