Cauliflower, Romanesco Textures Recipe - Great British Chefs

Ingredients

• 100g of fresh purple dulse
• 1/2 cauliflower
• 2 romanesco
• 1/2 purple cauliflower
• 1/2 yellow cauliflower
• 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
• 30g of pumpkin seeds
• 30g of sunflower seeds
• 30g of chia seeds
• 30g of linseed
• 400ml of water
• lemon juice
• 200g of red vein sorrel leaves, (cress)
• edible flowers
• extra virgin olive oil
• salt