Cauliflower textures

servings4
2 hours 30 minutes

Ingredients

Seaweed powder

  • 100g of fresh purple dulse

Cauliflower

  • 1/2 cauliflower
  • 2 romanesco
  • 1/2 purple cauliflower
  • 1/2 yellow cauliflower

Pickling liquor

  • 250ml of water
  • 30ml of white wine vinegar
  • 30ml of olive oil
  • 2g of fennel seeds
  • 1g of coriander seeds
  • 3g of salt
  • 3g of sugar

Seed mix

  • 30g of pumpkin seeds
  • 30g of sunflower seeds
  • 30g of chia seeds
  • 30g of linseed

Cauliflower purée

  • 1/2 cauliflower
  • 400ml of water
  • lemon juice

To serve

  • 200g of red vein sorrel leaves, (cress)
  • edible flowers
  • extra virgin olive oil
  • lemon juice
  • salt

Method

1
Prepare the seaweed powder the night before serving the dish. Preheat the oven to 75°C and spread the seaweed out on a baking tray. Leave to dry out in the oven overnight, then allow to cool. Blitz to a powder and set aside. You can also buy pre-dried dulse and blend it into a powder
2
Take the cauliflowers and carefully break off all the small florets. Place these small florets in a container ready for pickling later
  • 1/2 cauliflower
  • 2 romanesco
  • 1/2 purple cauliflower
  • 1/2 yellow cauliflower
3
Take 2 large florets from each type of cauliflower and thinly shave on a mandoline. Place in iced water and allow to crisp and curl up slightly. Remove the remaining larger florets from the stalks and chop down until they resemble the texture of couscous. Place in a bowl and set aside
4
Preheat the oven to 160°C/gas mark 3. Place the seeds in separate trays so you can see when they are ready and toast in the oven for 4 minutes. Allow to cool, then combine
  • 30g of pumpkin seeds
  • 30g of sunflower seeds
  • 30g of chia seeds
  • 30g of linseed
5
To make the pickling liquor, add all the ingredients to a pan, bring to the boil then remove from the heat. Set aside for 5 minutes to infuse. Pour over the reserved small whole florets and leave to cool
  • 250ml of water
  • 30ml of white wine vinegar
  • 30ml of olive oil
  • 2g of fennel seeds
  • 1g of coriander seeds
  • 3g of salt
  • 3g of sugar
6
For the purée, discard the stem and outer leaves from the cauliflower and chop the florets into small pieces. Add to a pan with the water and milk and season, then cover with cling film and bring to the boil. Remove from the heat and set aside for 10 minutes. Drain the florets, retaining the liquid, and add to a blender with a splash of the cooking milk. Blend until you have a silky purée and season with lemon juice
  • 1/2 cauliflower
  • 400ml of water
  • lemon juice
7
To serve, season the cauliflower couscous with lemon juice, salt, olive oil and the seed mixture. Drain the shaved cauliflower and season with oil, lemon juice and salt. Add a swipe of purée to each plate and arrange the remaining elements on top, finishing with a sprinkling of edible flowers, seaweed powder and sorrel leaves. Serve immediately
  • 200g of red vein sorrel leaves, (cress)
  • edible flowers
  • extra virgin olive oil
  • lemon juice
  • salt