Doc V's Healthy Kitchen

Hi. First I wish you all the best for 2022. With the start of a fresh year, I hope to continue this blog to inspire you in your daily menus. We ended 2021 and started 2022 with a few good friends in our house. I made an incredible amount of different appetizers and forgot to take pictures. No pictures, no posts…don’t worry, I will post them on a later occasion.

After eating all leftovers, I can finally start again with some new dishes. A medium sized cauliflower and 1 leek will be a more than reasonable amount of vegetables for 2p.

Wash the vegetables. Chop the cauliflower in roses. Chop the leek and stem of the cauliflower. Heat a pan with 1,5 table spoons of olive oil. Bake 4 garlic cloves, the chopped leek and cauliflower stem for a few minutes. Add 200 ml of water. Allow to simmer for approximately 15 minutes, until the vegetables are tender. Blend. Taste, add pepper and salt. Add 100 ml of cream and 1 teaspoon of horseradish. Store aside.

Grate 50 grams of parmesan. Mix with 50 grams of panko, 1 table spoon of cumin seeds, 2 teaspoons of curry powder and 2 teaspoons of corn starch. Put the cauliflower roses first in battered egg ( 2 eggs seasoned with pepper and salt) , then in the dry mixture. Spread on baking paper on an oven tray. Roast in the oven at 200° for 30 minutes. Stir halfway.

Reheat the creamy vegetable puree. Spread on a large dish. Spread the crispy cauliflower on the puree. Finish with the seeds of a pomegranate.