Cauliflower, Pickled Apple, Beetroot and Ragstone

Beetroot Purée

• 300 g beetroot
• 20 g orange juice
• 20 g Demerara sugar
• ⅛ tsp xanthan gum (see tip)

Cheese Sauce and Crisps

• 150 g soft goat's cheese, diced (see tip)
• 150 g water
• 3 tsp sunflower oil, for frying

Pickled Apple

• 1 Granny Smith apple, peeled
• 60 g apple cider vinegar
• 60 g balsamic vinegar

Cauliflower Florets

• 1500 g water
• 2 garlic cloves
• 2 dried bay leaves
• 100 g unsalted butter, diced
• 2 pinches fine sea salt
• 300 g cauliflower florets
• 1 Tbsp rapeseed oil

Finalisation

• ⅛ tsp xanthan gum
• 50 g unsalted butter, diced, cold