Cauliflower, Romanesco Textures Recipe
This cauliflower and romanesco recipe from Agnar Sverrisson is very playful, including cauliflower and romanesco pickles and a cauliflower couscous
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Mandoline
- Blender
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Plastic wrap
- Mixing bowl
- Airtight container
- Plate
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
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