Vegetarians out there, rejoice! You might make a meat free man out of me yet, but you still have a long way to go regarding dairy. This vegetarian combo was both light and fulfilling, which I can’t say about a lot of meatless meals I had. You can make this recipe vegan all the way, but removing butter from the puree wasn’t really an option for me.
You’re going to need:
- 1 small cauliflower, broken into small florets,
- cumin seeds,
- chick peas,
- parsley,
- olive oil,
- equal quantities of Jerusalem artichoke and potatoes (about 350 grams each),
- butter,
- salt, pepper
- (optional) goat cheese.
- Mix the cauliflower florets with the cumin seeds, salt, pepper and olive oil and cook in the medium hot oven for 20 minutes.
- Add in a handful of chickpeas from a can and cook for another 5 minutes, just enough to heat through – careful here, the more you let the beans in, the drier they will get.
- Put the cauliflower and chickpeas on a plate and sprinkle goat cheese and chopped parsley on top.
- For the puree, clean/peel the Jerusalem artichokes and potatoes and boil them in some salted water.
- When boiled through, remove the water, add some more salt, a dash of pepper and about 50-75 grams of butter.
- Use a fork or a masher to make your mash – or a food processor.
What can I say about the pickled okra, except the fact is awesome and it goes really well with the vegetarian feel of the whole dish. What’s not to love: okra pickled in apple vinegar with sugar, celery, bay leaves and lots of chili and just a hint of garlic.
Enjoy,
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