and let cool.
Stir cauliflower into the boiling water. Cook
et aside. Then cook the romanesco cauliflower for 30 minutes and remove and
For the turnip pickles. Brush the
For the cashews: Heat the oven
eep warm; set aside.
For the Cauliflower: Line platter with multiple
he refrigerator.
Place 6 Romanesco florets in a small bowl
ater to a boil. Add Romanesco florets; cook until crisp-tender
igh heat. Add the cauliflower and cook for about 10 minutes, until
FOR THE GUACAMOLE: Keep the vegetables
*** TO PREPARE THE CAULIFLOWER ***.
Place a large pot
lted.
Gently lower the cauliflower into the simmering water. The
For the cauliflower:
Preheat the oven to
For the Buffalo Sauce:
Heat
about 15 minutes for the cauliflower and 30 minutes for the potatoes.
melt, herring or mackerel.
For the cauliflower puree:
Cook the
ike to let this sit for at least 30 minutes before
stirring occasionally, for 15 minutes.
Add the cauliflower florets and simmer
ish and set aside.
For the cauliflower mixture:
Take steamed
arge pan over medium heat for 10 minutes.
Season with
o a boil. Trim the cauliflower, and divide it into florets