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Side dish with cauliflower leaves and truffel tapenade

I have thrown away pure gold for many, many years but finally i see the light! I’m talking about the green leaves from the cauliflower. Crunchy, easy to spice up and almost for free.
Have you been doing the same as I? Well, it is time to stop and actually start using this what we normally maybe would see as something for the green bin.

Here is a nice recipe for a fast side dish to go with your meat, fish, omelet etc. And if you happen to get a left over, i have come up with a great quiche (gluten- and nut free) with smoked salmon as well. Two in one, great food on something that you normally maybe would throw away and no food waste. What else can you ask for today?

Let’s get to work!
Side dish for 4 persons (or 2 if you also like to make the quiche)

Ingredients
4 tbs of real butter (don’t use coconut oil for this, it gives a fishy taste to it!)
10,5 oz/300 gr pointed cabbage (spetskål in Swedish) or the same amount of sliced black cabbage (Cavalo nero)
1 leek
The leaves and stalks of 1/2 cauliflower (blomkålsblast in Swedish)
2 tsp truffle tapenade
2 tbs of full cream  (paleo or vegan? Use 2 tbs of cashew milk instead)
Lemon juice from 1/2 lemon
Parsley
——–
A handful of pumpkin seeds

How do i do it?
1. Add the pumpkin seeds to a dry skillet. Toast them shortly until they start to pop. Pour them then over to a small bowl to prevent them from continuing roasting.
2. Chop the leaves and stalks from the cauliflower in slices (~1/2 cm thick). Add them to a deep pan with already melted butter. Start baking these veggies on medium heat (they are harder than the rest of the other veggies going in the pan and therefor need a bit more time).
3. Chop the leek in slices (1 cm) and the cabbage in smaller strips. Add them after 5 minutes to the pan with the cauliflower leaves. Turn down the heat to low and continue baking. Regularly turn the veggies with a wooden spatula to avoid that they get burned.
4. When all te veggies are almost al dente, add the cream (or cashew milk), the truffle tapenade, salt and pepper, lemon juice. Let it simmer for a few minutes.
5. Finish it off with some chopped parsley and toasted pumpkin seeds.
Enjoy!

2 Kommentare

  1. Pingback:Nut- and gluten free quiche with salmon | TASTECELEBRATION

  2. Pingback:Tastebud: Cabbage and kale | TASTECELEBRATION

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