+ Ingredients:
1 large or 2 small cauliflower (about 850g)
5 tablespoons of olive oil
4 tablespoons of breadcrumbs
for the stomach
250g garlic, minced
1 tablespoon ground flax seeds
1 onion, i.e.
2 garlic cloves, minced
½ small bunch of sage, leaves chopped
½ small rosemary, leaves chopped
150g crushed tomatoes, 30g for garnish
2 lemons, zest
zoo trellis nutmeg
+ Method:
- Step 1
Cut the cauliflower leaves. Invert the cauliflower onto a cutting board and use a knife to carefully cut through the stem and scoop out any holes. Small flowers should stay together.
- step 2
Boil salted water in a large saucepan. Soak cauliflower in water and cook for 7 minutes, then remove with a slotted spoon and leave until dry. Add peppers to saucepan and simmer for 1 minute or until simmering. Remove and rinse with cold water to cool. Squeeze out excess liquid and coarsely chop.
- Step 3
Prepare the flaxseed “egg” (this will hold the volume), mix the flaxseed powder with 3 tablespoons of water and let sit for 5-10 minutes until it turns into a paste . Meanwhile, heat 2 tbsp cooking oil in a skillet, add the onion and a pinch of salt, boil until tender, then add the kale and other ingredients and sauté for at least 1 minute. Lower the heat and season, then in a blender add 150 ml of water and the flaxseed egg to obtain a thick purée. Transfer to a piping bag.
- Stage 4
Add as much mashed potatoes as you can, spooning the topping mixture into each corner of the cauliflower. See instructions below. Transfer to a baking sheet lined with parchment paper. You can prepare it in the morning and store it in the fridge.
- Stage 5
Preheat oven to 200C/180C pan/oil. 6. In the evening, mix the breadcrumbs and a little seasoning. Drizzle the cauliflower with the remaining oil, then dip it in the cheese nut crumbs. Bake for 45 minutes until golden and tender (if you want crispiness, pass under a hot broiler for the end of cooking). Serve with crispy pieces that have fallen on the baking sheet.