Crunchy Broccoli Heart on a Bed of Goma Wakame, Topped with Green Caulerpa Racemosa Resembling Caviar. Underneath, a Crumble of

Prepare the Broccoli Heart Preheat the oven to 400°F. Cut the broccoli head lengthwise into thick slices, leaving the stem intact. Place the broccoli slices on a baking sheet and drizzle with olive oil. Sprinkle with garlic powder, paprika, and lemon zest. Season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender and crispy around the edges.

Prepare the Goma Wakame In a bowl, soak the dried Goma Wakame in water for 15 minutes. Drain the Goma Wakame and transfer it to a separate bowl. In a small saucepan, combine the rice vinegar, sugar, and sesame oil. Heat over low heat until the sugar is dissolved. Pour the mixture over the Goma Wakame and toss to coat. Set aside.

Prepare the Caulerpa Racemosa Crumble In a food processor, pulse the taralli, orange zest, and spirulina powder until crumbly. Add the melted butter and pulse to combine. Spread the mixture on a baking sheet and bake at 325°F for 12-15 minutes, or until golden brown and crunchy.

Assemble the Dish On a serving plate, arrange the roasted broccoli slices in a heart shape. Spoon the Goma Wakame on one side of the broccoli heart. Sprinkle the Caulerpa Racemosa crumble over the Goma Wakame. Place the crushed ice in a glass and pour the gin over it. Serve the broccoli heart with the Goma Wakame and Caulerpa Racemosa crumble alongside the gin wave. Enjoy your culinary masterpiece!