A perfect plant-based feast that is great for festive occasions and family gatherings. Full of flavor and deliciously scrumptious!
Whole Roasted Cauliflower With Vegan Mushroom Croquettes [Vegan, Gluten-Free, Grain-Free]
Calories
150
Serves
14
Ingredients
For the Whole Roasted Cauliflower:
- 1 whole cauliflower - cleaned in salt water and rinsed
- 2 tablespoons whole coriander seeds - crushed in a mortar and pestle
- 1 teaspoon flaked sea salt
- 2 tablespoons cold pressed organic olive oil
For the Mushroom Croquettes:
- 2 large onions - peeled and finely sliced
- 3 whole garlic cloves - peeled and finely diced
- 1 tablespoons cold pressed organic olive oil
- 1 teaspoons flaked sea salt
- 1 cup walnuts
- 2 cups of brown mushrooms
- 2 teaspoons flaked sea salt
- 1 tablespoon nutritional yeast
- 2/3 cup almond meal
- 1/2 tablespoon psyllium husk to bind the ingredients together
Preparation
For the Whole Roasted Cauliflower:
- Pre-heat the oven to 400°F.
- Remove the leaves from the based of the cauliflower - being careful to keep it whole.
- Boil the kettle, and submerge the whole cauliflower in the boiling water with 1 teaspoon of salt. This will kill any microorganisms that hide in the cauli-crevices. Leave for a few minutes, then rinse under cold water.
- Steam the whole cauliflower for 5 minutes.
- Crush the whole coriander seeds in a mortal and pestle, releasing the beautiful fragrant aroma's. Add the crushed seeds to a small bowl, along with the olive oil and salt.
- Once the cauliflower has steamed, remove from heat and drain. Place the steamed cauliflower back into the cast iron pot, and baste in the coriander/oil basting.
- Bake in the pot with the lid on for 20 mins on 400°F. Drizzle over a bit more olive oil if need be, and remove the lid and bake for a further 10 minutess, creating a beautiful golden brown surface.
- Remove from oven, but keep in the pot with the lid off. Keep the oven on for the croquettes at 350°F.
For the Mushroom Croquettes:
- Heat the olive oil (or peanut oil) in a pan on a medium heat. Sauté the finely diced onions for about 5 mins on a medium heat. Basically you want to sweat them first - to release their sweetness. Once they've sweated, increase the heat so that the start to slightly brown on the bottom.
- Once the onions begin to brown, add 1 teaspoon of salt and the finely chopped garlic and sauté for a further 5-8 minutes until beautifully golden brown. Remove from the pan and place into a mixing bowl. Keep the pan for the mushrooms.
- Next you'll want to finely chop up all the mushrooms. Add another teaspoon of olive oil to the pan you used to sauté the onions. On a medium heat, sauté the mushrooms until soft - about 3-5 minutes. They should cook down and produce a bit of moisture/water to the pan. This is great as this liquid will help bind all the ingredients.
- When cooked down, remove from the heat and add to the onions in a mixing bowl.
- In a blender, add the walnuts, 2 teaspoon salt, nutritional yeast, psyllium husk and almond meal and blend until fine.
- Add the dry ingredients to the mushrooms and onion and mix well until all combined. You can, at this stage, use a blender to combine the ingredient. (if you're wanting a finer consistency)
- Use your hands to squeeze the mixture and then shape into croquette shapes, and place them on a lined baking tray.
- Bake in the oven at 350°F for 15-20 minutes until golden brown. This mixture makes about 14 croquettes. (depending on each individual size)
- Serve on a plate of greens, fresh baby tomatoes and creamy avocado.
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Almond
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Cauliflower
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Mushroom
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Nutritional Yeast / Nooch
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Walnut
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