Recipe from the Dinastía Vivanco restaurant, Briones (La Rioja).
Cook the cauliflower and the peeled, sliced potatoes for around 20 minutes. Drain and blend in a food processor. Add oil and salt to taste and set aside. Cook the pig’s cheeks in a pressure cooker with the peppercorns, clove, bay leaf, leek, carrot and salt. Drain, leave to cool and cut into chunks. Then sear on the griddle and set aside.
Place a spoonful of cauliflower purée on the bottom of a bowl and top with the chunks of suckling pig cheeks. Serve with a dressed herb salad on the side.