Ingredients 4 servings 4 yield
1 head of cauliflower
50 ml vegetable broth
60 g low-fat yoghurt
100 g water
50 g lemon
Agar Agar, 1 g per every 100 g of liquid
5 caper leaves, in oi
40 g capers
Pomegranate kernels Wild herbs
Credits: Adriano Truscello
Clean the cauliflower, making sure to remove the outer leaves. Leave the cauliflower whole, place it inside a vacuum-sealed bag with the vegetable broth and oil. Cook for 1 hour in a steam oven at 80°C. Once cooked, remove the cauliflower from the bag. Cut the central part into slices and blend the remaining outer part into a smooth, uniform purée.
Using a paper towel, drain the yoghurt.
Mix the drained yoghurt with lemon peel, salt and lemon juice, tasting to season as desired.
Combine the water and lemon juice in proportions of 2/3 and 1/3. Add 1 g agar
agar for every 100 ml of liquid and bring to a boil. Let cool in the fridge, then blend into a smooth gel. Store in a piping bag.
Julienne the caper leaves and set aside.
Rinse the capers of their salt. Dehydrate them and blend into a homogeneous powder.
Place the cauliflower on the plate, add a few dabs of the yoghurt sauce and lemon gel. Decorate with julienned caper leaves, hazelnuts and a few pomegranate seeds.
Garnish with a sprinkling of caper powder and Espelette pepper.
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