Plating with flowers is dear passion of mine. I have a small garden, where I cultivate my own ecological edible flowers. During winter, when growth is sparse, I have to rely on alternative decorative items. A veggie also qualifying as a flower is the perfect replacement.
Roasted cauliflower: Separate cauliflower into small bouquets. I used white and purple cauliflower as well as Romanesco broccoli. Peel and quarter shallots. Drizzle with olive oil, salt to taste and season with Madras curry. I use a wonderful mixture of whole spices that I grind myself. Roast in the oven at 120°C for approximately 45 minutes. If you’re in a hurry, just turn up the heat. You’ll want a crunchy surface and a soft core. Taste with fresh lemon juice.
Scrambled tofu: Lightly drain tofu. Crumble it and fry it gently in olive oil. Flavor with turmeric, preferably fresh, and fleur de sel.
Assemble by placing cauliflower, shallots and tofu as well as dollops of soy yogurt next to each other. Decorate with roasted spices, micro greens and fresh turmeric.
This week, I’m proud to refer to myself as a food expert for Nau.ch. On this occasion, I’ll share with you five plant-based dishes, one for every week day. Tomorrow, I’ll present a dish featuring leek.