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Because in food I trust. In all forms and shapes. 

Oven-baked cauliflower salad bowl

Oven-baked cauliflower salad bowl

Ingredients

200 g raw buckwheat
2 medium romaine lettuce heads, quartered
1 large, ripe avocado, cut into pieces
basil leaves
small parsley leaves

cauliflower:
270 g head cauliflower
1/2 tsp cumin 
1 garlic clove pressed through a garlic press
20 ml virgin olive oil
4 Seeberger walnut halves
½ tsp dried oregano

eggplant:
500 g (2 thin) eggplants
1 garlic clove pressed through a garlic press
handful of chopped basil and parsley
10 ml extra virgin olive oil

sauce:
35 g Seeberger walnuts
1 small garlic clove pressed through a garlic press
1 tbsp lemon juice
70 ml of water
10 ml extra virgin olive oil

sea salt to taste
freshly ground black pepper

Prepare

Heat the oven 200°. Pierce eggplants with a fork all and put into the oven. Bake for 20-30 minutes until soft. Remove and let cool. 

While the eggplant is baking, boil water with 1 tbsp salt, add cauliflower, and boil for 10 minutes. Drain. While the cauliflower is cooking, place all the other cauliflower ingredients into a blender (adding salt and pepper as mush as you like) or pestle and mortar. Blend the mix, mix by hand into the cauliflower, put on a pan, and bake for 40-50 minutes until golden. 

In the meantime, in a kettle put buckwheat, add 200 ml boiling water, a bit of salt, and cook until buckwheat is ready and there is no more liquid. Also, blend all the sauce ingredients (adding salt as mush as you prefer) into a thick and creamy sauce. 

When eggplants have cooled, cut open, take out the flesh, and chop on a board with herbs, garlic, salt, pepper, and oil (like baba ghanoush). 

Serve on a plate by placing buckwheat first, then cauliflower, eggplant, avocado, sauce, and herbs. 


Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
In partnership with Seeberger




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