Cauliflower Textures

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Great British Chefs
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 cauliflower florets

2 Romanesco florets

400 ml of water

50 ml of white wine vinegar

50 ml of pomace oil

1 g of fennel seeds

7 g of salt

7 g of sugar

50 g of cauliflower florets

50 g of Romanesco florets

1 cauliflower

3 cauliflowers

2 tbsp of olive oil

6 g of salt

800 ml of milk

200 ml of water

1 lemon, halved

500 ml of water

200 g of quinoa

50 ml of olive oil

200 g of pearl barley

1 l of water

20 g of salt

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