1 ½ cups cauliflower florets
1 tablespoons lemon juice
½ tablespoon chopped rosemary
Pinch of salt
Pulse the florets in the food processor for a few seconds: they must be soft and the size of rice grains.
Add lemon, rosemary and salt.
For the asparagus and almond cream:
1 cup asparagus (keep the tips aside for the final decoration)
¼ cup almonds, soaked for 1 night
2 teaspoon extra-virgin olive oil
½ tablespoon balsamic vinegar
1 tablespoon chopped chives
½ teaspoon agave nectar
a pinch saffron
Salt and pepper
Blend all ingredients to a smooth cream.
Marinate the asparagus tips with a little olive oil, salt and pepper and keep them in the fridge.
2-3 mushrooms cut into thin slices
Put a ring mould (shaped as you like) directly on the serving dish.
Pour in the rice while pressing lightly.
Continue with a mushroom layer.
Remove the round pastry cutter carefully.
Add a spoonful of asparagus cream and a couple of marinated asparagus tips.
Serve with a side salad: in the picture baby spinach with olive oil, salt, pepper and grated lemon zest.