The cabbage family is plentiful. In taste. In structure. And in color. I bumped into beautifully vibrant purple and shining white cauliflowers, neon lime green Romanesco and richly deep green broccoli. I couldn’t resist the temptation of these organic goodies and used my plate as a canvas for a luscious vegan dish.
Rehydrate sultanas by simmering them in some water. When the water turns sticky, caramelize steamed petals of Savoy cabbage therein.
Mix a dressing of coconut yoghurt, a pinch of smoked salt and some of the rehydrated sultanas.
In the meantime, shortly steam the buds of white and purple cauliflower as well as of broccoli and Romanesco broccoli.
Assemble by placing a generous dollop of dressing on a cabbage petal. Carefully decorate with the steamed buds, rehydrated raisins and Brassica leaves.