Cauliflower couscous

In Spain in 2003, I ate at one of the world’s most famous restaurants – Ferran Adria’s El Bulli. The food was quite bizarre, all 32 courses of it. However, I had heard that he once served cauliflower couscous, which I found an intriguing concept, so I had to play around with it. No doubt, his method involves pipettes and alginates, but this is how we make it at The Providores. It’s delicious served with grilled pork chops, garlic roast pumpkin or sweet potatoes, or pan-fried mackerel.