Time of preparation: 40+ min
Difficulty: easy
Serves 4
Ingredients for the sauce:
1 shallot
500 g shiitake mushrooms
few bay leaves
few sprigs of fresh thyme
pinch of lovage
50 ml quality white wine
1 tbs nutritional yeast
200 ml water
200 ml oat cooking cream
salt and pepper
Thinly slice the shallot, slice the mushrooms and cook with bay leaves until the shallot is caramelized and mushrooms are nicely done. Add salt and pepper, and spices until you get a nice fragrance. Add wine and stir. While stirring, let the wine simmer until it evaporates and you are left with a lovely wine aroma. Add nutritional yeast, water, and cooking cream, and cook for about 30 minutes, until the sauce is rich in taste. If the sauce is too thick, add a little bit more water and if it is too watery, add more nutritional yeast. Before serving, season to taste.
Ingredients for the baked cauliflower:
2 cauliflowers
1 cup sunflower seeds
1 cup cashews
2 tbs tomato paste
1 small jar of tomato puree
3 tsp garam masala
1 tsp ground ginger
salt and pepper
Soak cashews and sunflower seeds overnight or for at least 4 hours. Cut cauliflower into small pieces, blanch, and put into a bigger bowl. Drain nuts and seeds and add them to the food processor with the rest of the ingredients. Blend until you get a soft cream. Taste and add salt if needed. Pour the cream over the cauliflower and stir well. Preheat the oven to 180°C and bake until golden brown, approx. 40 minutes. Turn around the cauliflower after 20 minutes.
Ingredients for radicchio:
3 Treviso radicchio hearts
salt
Quickly water-fry whole radicchio leaves in a pan. Season with salt and pepper and serve with cauliflower and sauce. Decorate the plate with micro greens and roasted pine nuts.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.
