I’ve been craving some autumn dishes lately and since this week we’ve been blessed with some rain in Lisbon, I’ve decided to make a hearty recipe. After all, who doesn’t like comfort food?
For the cauliflower purée:
- 1 medium cauliflower
- 2 garlic cloves roasted*
- 1/2 tsp smoked salt (ou sub for normal salt )
- 1/2 tbsp olive oil
- nutmeg to taste
- pepper to taste
* I like roasting the garlic in a pan with no oil for a few minutes, until it gets burned. This enhances the flavour but it also helps with digestion.
For the grilled fennel:
- 2 fennel sliced
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp fennel seeds
For the chickpeas:
- 300-400g chickpeas
- 1-2 tsp nutrional yeast
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Heat a large pan covered with water on high heat.
- Cut cauliflower into small florets and once the water is boiling, add cauliflower. Season with salt.
- Let it cook for around 8 minutes, or until it’s completly cooked.
- Meanwhile turn on your oven to 180Cº
- Corte a couve-flor em ramos pequenos e uma vez que a água esteja a ferver, adicione à panela. Tempere com sal.
- Add all spices to the chickpeas and season with olive oil. Mix well so every chickpea is well covered in spices and oil.
- Roast them for about 15 minutes or until crispy on the outside.
- While the chickpeas are in the oven, turn on the grill. Slice the fennel into longitudinal slices and brush with olive oil, salt and pepper.
- Once hot, add slices to the grill and let them stand for 7-8 minutes.
- After this, turn each on of them and sprinkle with fennel seeds and maple syrup.
- Let them sit for another 5-7 minutes.
- While the fennel is grilling, remove water from the cauliflower.
- Add crushed (and toasted, if desired) garlic, smoked salt, olive oil and nutmeg to the pan and blend with an emersion blender until creamy.
- Now it’s time to plate! Divide cauliflower mash between plates. Then, cover the mash with roasted sliced of fennel and finish with crispy cauliflowee croutons!