Spiced Cauliflower on Pesto Bean Purée

Informations supplémentaires

40 min. | 654 kcal | easy | Vegetarian, Needs a blender | Printable version

1. Cook the quinoa Bring a pot of water with the broth cube in to a boil. Add the quinoa and cook for 10-12 minutes until tender. Drain.

2. Setup Cut the cauliflower into medium sized pieces. Chop the sun-dried tomatoes. Thinly slice the mushrooms. Roughly chop the pistachios. Drain and rinse 3/4 ^2P | 1 ^3P can of white beans.

3. Cook the cauliflower Mix the cauliflower with the spices, a drizzle of oil, salt and pepper. In a pan, over medium high heat, warm up a generous drizzle of oil. Cook the cauliflower for 8-10 minutes until browned. Add the juice of half a lemon and cook for 30 seconds.

4. Make the purée Put the beans in a container or a food processor. Add the pesto, the juice of half a lemon, more or less 1/3 ^2P | 1/2 ^3P cup of oil, salt and pepper. Blend until you obtain a purée with a texture to your liking. Children are often interested in seeing a food processor in action, take the opportunity to show them the ingredients that go into the purée, they will be curious to taste it.

5. Cook the mushrooms In another pan over medium high heat, warm up a drizzle of oil. Cook the mushrooms and sun-dried tomatoes for 4-6 minutes until browned. Add salt and pepper. Add the cooked quinoa with 1 tbsp. of butter. Cook for 1 minute.

6. Plate your dish Serve the cauliflower with the pesto bean purée, the quinoa and garnish with the pistachios. Bon appétit!

1unitCauliflower

1unitBasil Pesto

298mlWhite Kidney Beans

180mlMixed Quinoa

4unitSun-Dried Tomatoes

80gWhite Mushrooms

1unitVegetable Broth Cube(s)

1unitLemon

30gPistachios

10mlSpice Mix (paprika,onion powder)

What you need pans, pot, strainer, hand blender or food processor

654 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 95g

32%

fat 20g

31%

cholesterol 0mg

fiber 20g

80%

protein 31g

saturated 2g

10%

sodium 109mg

sugar 9g

trans 0g