A very simple dish came together this morning. We had encapsulated cauliflower, though we did not have a plan for its end use. I enjoy the combination of onions and cauliflower and so I brought the onion glass to the table. We are fortunate to have some sake cured steel head trout roe on hand, a fine accent to both the onion and cauliflower. I enjoy the fact that we can stick herbs, spices and other flavorings to the exterior of encapsulated liquids. It allows for additional layers to be incorporated and the aesthetic value of these last minute additions is something to behold.
This dish, like a puzzle, revealed its secrets that easily. Well, except for the debate over whether or not we should serve the cauliflower hot or cold. Cold won because duh it's caviar, and in doing so opened a number of doors which I had previously overlooked.
Caviar, cauliflower and onions...today it tasted like the breakfast of champions.