• p32

    Ingredients:

    Cauliflower and Romanesco broccoli slices

    2 cauliflower florets

    2 Romanesco florets

    Cauliflower and Romanesco broccoli 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

    1l of water

    20g of salt

    Directions:

    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

    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

    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

    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

    Blend the cauliflower with enough of the milk to make a purée. Pass through a sieve and season with salt and some lemon juice

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

    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

    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

    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

    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