Receta de coliflor con caballa ahumada, setas, nuez, limón y chirivía de Joan Roca

For the cauliflower recipe, we're going to cook it and present it in different shapes, with different textures. But also, in the recipe, we'll have the chestnut mushroom, the lion's mane, chiribia and a smoked horse. The first thing we'll do is boil in milk all the inside of the cauliflower. First, to make a puree, and then we'll make other elaborations with it. While we have the cauliflower stems that are boiling in milk, we're going to prepare the pickled cauliflower. We put this white wine vinegar, water, salt, sugar and a little bit of lemon juice. We'll let it boil, and when it boils, we'll put it in this container where we have these small cauliflower stems, which we've cleaned under the tap in water. Once it boils, we put it directly in and cover it. Two or three hours is perfect, but obviously, as we said, it's a conservation system. We can keep it for a while and consume it whenever we like. We have these cauliflower stems cooked. It's been about 25 minutes, and now we're going to prepare a puree. We'll add salt, nutmeg and we're going to blend it. We'll add a little bit of butter, a little bit of milk from the cooking. We're going to make a cauliflower toffee, and we're going to use the milk we've boiled with and a little bit of the puree we've made. In this case, we've put a little bit of sugar, a little bit of water, and when it starts to caramelize, we're going to add a little bit of this milk, so that it gives us this caramel point that goes well with the cauliflower. We'll add a little bit of the puree, so that it gives us a little bit of density, and a little bit of butter, a little bit of salt. Another very simple way to prepare cauliflower is to cut it with a mandolin or a knife very finely. We're going to use the leaves of the cauliflower as is in the recipe, taking advantage of the shape of the cauliflower tree. In the same way that we did with the cauliflower, we're going to slice the chiribia. We're going to use this chestnut mushroom with a little bit of olive oil. It's very clean, and we're going to cut it like this. We're just going to salt it a little bit, just enough to heat it up. A little bit of salt, a little bit of pepper. We have all the preparations ready, and we're going to set the plate. We have the cauliflower puree, we have to have it hot, the pickled cauliflower stems, this cauliflower toffee, the chestnut mushroom, this sliced cauliflower, the sliced chiribia as well. Here we have the lion's mane, we're going to use it as is, raw. We're going to break small pieces with our hands, trying to make sure it's whole. We combine cooked products, raw products, but in any case it's a hot dish. We have to have the sauce and the puree very hot. We cut small pieces of the lion's mane, and we're going to see how we set up a plate. Well, we've also toasted the walnuts. Nothing, for five minutes at 180 degrees, they'll be toasty, crispy. They'll give us texture in this case. We can put the puree in the middle. We put this lion's mane, it looks like cauliflower, but it's a mushroom, with a very curious texture and a very interesting flavor. We put this pickled cauliflower, this acidulous point, which is very good for us in terms of texture, in terms of flavor. These toasted walnuts, this cauliflower toffee. We're going to put the pieces of the lion's mane, and now we're going to put this chestnut mushroom, a little bit of lemon peel, just when we're going to serve it. And now at the end we add these very thin slices of cauliflower, and the ones from Chiribia, and we have it. Well, I hope you enjoy it. To think that each of these elaborations can be a dish in itself, in fact. I hope it's useful. Until next time. Thank you.