Vegan Roasted Cauliflower with Buckwheat Salad and Butter Bean Purée 🌱

In my last post, I introduced you to Sofia‘s vegan cookbook “Little Vegan Artisan” and presented my take on a recipe of hers. Today, I’ll continue the exciting journey through her book and share another of her dishes with you. Well, my version thereof to be more precise.

Roasted cauliflower: Divide the cauliflower into bouquets. I used white, yellow and purple cauliflower as well as Romanesco. Drizzle with olive oil and sprinkle with fleur de sel. Bake at 180°C for 15 minutes.

Buckwheat salad: Simmer buckwheat in vegetable broth according to the instructions on the package. Once tender, mix with finely chopped tomatoes, sun-dried tomatoes, pitted dates and toasted pecan nuts. Drizzle with a dressing made of equal parts of olive oil, sun-dried tomato oil, apple cider vinegar, lemon juice and date syrup. Taste with fleur de sel, black pepper and Piment d’Espelette to your liking.

Butter bean purée: Blend 240 g butter beans with a splash of water and olive oil. Season with garlic, lemon juice, fleur de sel and white pepper.

Assembly: Spoon swoosh the purée three times into a circle on the plate. End each swoosh with salad and cauliflower. Decorate with pea shoots and cauliflower leaves.

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