Stuffed Savory Rolls with Cauliflower Puree
Ingredients
- For the roulades
- 250 grams Quinoa
- 700 milliliters Vegetable broth
- 8 large Savoy cabbage
- salt
- 100 grams Tahini
- 2 tsps ground paprika (sweet)
- 1 tsp lemon juice
- freshly ground peppers
- For the cauliflower cream
- 500 grams Cauliflower
- 1 Tbsp butter
- 2 Tbsps Almond butter
- salt
- white peppers
- Nutmeg
Preparation steps
Rinse the quinoa in a sieve with hot water. Sprinkle into the boiling vegetable stock, bring to a boil again and cook about 15 minutes over low heat.
Rinse the cabbage and flatten hard leaf ribs with a knife. Blanch the leaves in boiling salted water for about 1/2 minute, rinse in cold water and drain well. Spread on a kitchen towel and pat dry. Mix the tahini with the paprika and lemon juice, season with salt and pepper and spread on the cabbage leaves.
Rinse the cauliflower, cut into small pieces with the stalk and cook in a closed steamer over boiling water for 10-12 minutes until al dente. Allow to cool briefly. Melt the butter in a saucepan, then melt and stir in the almond butter. Add the cauliflower and puree. Season with salt, pepper and nutmeg.
Drain the quinoa. Spread on the cabbage leaves and press lightly flat. Fold in the sides and roll up the cabbage leaves. Plate with the seam side down. Serve with the cauliflower puree and garnish as desired with basil sauce and toasted Brazil nuts.
