Ingredients
- 150 g white cauliflower
- 100 g purple cauliflower
- 100 g yellow cauliflower
- 100 g parmesan cheese
- 40 red cherry tomatoes in oil brine
- 40 pickled yellow cherry tomatoes (in oil brine)
- 24 small basil leaves
- 30 g broccoli
- 1 bowl red sorrel
- 1 lime
- 20 ml olive oil
- 300 ml vegetable cream
- 2 tbsp corn starch
- 50 g butter
- some edible flowers
Instructions
For the Fleurissotto
1. Place the cauliflower heads in a blender to obtain a granulated effect. Put 3 spoonfuls of each cauliflower aside for decoration.
2. Reduce the vegetable cream with parmesan cheese and corn starch.
3. Add the butter and cauliflower grains to this mixture and cook for 5 minutes, keeping the cauliflower seeds crisp. Season to taste.
Arrange
Place the risotto in a shallow bowl. Then pour the cherry tomatoes over the risotto and garnish with the raw cauliflower grains. Decorate with grated broccoli heads and lime, basil and a few flowers.
