Who says that cauliflower is boring?

We love Ignacio’s last recipe and the way he surprises us with different cauliflower textures. Sautéed tiny squids are also delicious! 🙂

Sautéed tiny squids, ink and cauliflower cream

Ingredients (Serves 6)

> 6 tiny squids
> 3 garlic cloves
> 350 g onions
> 1 bay leaf
> 150 ml olive oil
> splash white wine
> 5 tbsp fish stock
> some fresh parsley (to decorate)

For the cauliflower cream:

> 200 g cauliflower
> 40 g fresh fennel
> 40 g raw almonds
> 1/2 dl olive oil
> 250 ml mineral water
> salt

Method

Clean vegetables of the cream and slice them.
Heat the olive oil in a saucepan and cook the vegetables for 5 minutes at low heat. Add the mineral water. Cover with a lid, boil slowly for a further 15/20 minutes. Blend until smooth.

Clean the tiny squids, keeping their ink for later use. Set aside.

Peel and cut the onion in fine julienne, peel and slice the garlic. Poach together  with a bay leaf, softening it all gently in a pan with olive oil. Simmer for 20 minutes.

Add the tiny squids into the saucepan, sauté and pour in a splash of white wine and cook until most of the liquid has evaporated (reduce).

Dilute the ink from the tiny squids in a bowl with 5 tbsp of hot fish stock.

Chop parsley finely.

To serve, place a spoonful of purée at the base, a tiny squid on top, covered by some poached onion. Sprinkle with some chopped parsley and drizzle the squid ink sauce.