Jerusalem artichoke cutlets with cabbage and chimichurri sauce

Bake the Jerusalem artichoke in parchment at 180 degrees for twenty minutes. Pass through a sieve, add salt to taste. Form into patties. Fry on both sides until golden brown.

Boil the cauliflower until cooked. Then drain the water, add coconut milk, salt, and simmer for another minute. Blend until smooth.

Chop the cilantro and pepper, and add olive oil.

Place cauliflower puree on a plate. In the center, add two Jerusalem artichoke patties. Drizzle with chimichurri sauce and sprinkle with dried olives. Garnish with slices of charred cauliflower and celery leaves.