Cauliflower textures by Agnar Sverrisson - Print Recipe

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

200g of pearl barley
1000ml of water
20g of salt

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

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

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

3 cauliflowers
2 tbsp of olive oil
3g of salt

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

200ml of water
800ml of milk

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

1/2 lemon
2g of salt

6

Use a little of the purée to flavour the milk and season with salt and lemon juice

1g of salt
1/2 lemon

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

2 cauliflower florets
2 Romanesco florets

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

400ml of water
50ml of white wine vinegar
50ml of pomace oil
1g of fennel seeds
7g of salt
7g of sugar

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

50g of cauliflower florets
50g of Romanesco florets

10

For the cauliflower couscous, shave the top layer of tiny florets off the cauliflower; you need 160g in total

1 cauliflower

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

Cauliflower textures

Ingredients

Cauliflower and Romanesco

Cauliflower and Romanesco pickles

Cauliflower couscous

Cauliflower milk and purée

Quinoa

Pearl barley

Method