Cauliflower textures

servings 4
2 hours 30 minutes

Ingredients

Cauliflower and Romanesco

  • 2 cauliflower florets
  • 2 Romanesco florets

Cauliflower and Romanesco pickles

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

Cauliflower couscous

  • 1 cauliflower

Cauliflower milk and purée

  • 3 cauliflowers
  • 2 tbsp of olive oil
  • 6g of salt
  • 800ml of milk
  • 200ml of water
  • 1 lemon, halved

Quinoa

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

Pearl barley

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

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
  • 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