Cauliflower couscous with baked carrots and chanterelles
5 servings
30 minutes
The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
1
Peel the carrot and cut it lengthwise, season with salt and pepper, and bake in the oven until golden brown.
- Baby carrots: 300 g
- Salt: to taste
- Sugar: to taste
2
Clean the cauliflower, chop it finely or grind it in a food processor to a couscous consistency.
- Cauliflower: 1 kg
3
Whisk together cold-pressed oil, spicy mustard, apple cider vinegar, water, and season with salt and sugar. Add the dressing to the chopped cauliflower and place the pot on high heat for 5 minutes.
- Cold-pressed flaxseed oil: 100 ml
- Hot mustard: 10 g
- Apple cider vinegar: 85 ml
- Water: 40 ml
- Salt: to taste
- Sugar: to taste
4
Sauté the chanterelles in a pan until the liquid completely evaporates. Then add the onion and sauté until golden brown, seasoning with salt and pepper.
- Chanterelles: 300 g
- Salt: to taste
- Spring onion: 100 g
5
For guacamole sauce, blend avocado, jalapeño, chili, vegetable oil, apple cider vinegar, green onion, parsley, and spinach until smooth; season with salt and lemon juice.
- Avocado: 4 pieces
- Jalapeno pepper: 1 piece
- Red chili pepper: 1 piece
- Vegetable oil: 300 ml
- Apple cider vinegar: 85 ml
- Spring onion: 100 g
- Parsley: 40 g
- Spinach: 100 g
- Salt: to taste
- Lemon juice: to taste
6
Mix together green peas and guasacaca sauce.
- Green peas: 100 g
7
Serve the cauliflower, carrots, and chanterelles hot.
- Cauliflower: 1 kg
- Baby carrots: 300 g
- Chanterelles: 300 g
