Veggie Stack with Cauliflower Cream
Veggie Stack with Cauliflower Cream
This veggie stack is rich in flavour and textures and delivers satisfaction on a plate. No need for any meat here!
Servings
4
Prep time
Cook time
Recipe
Vegetarian
Ingredients
- ½ cup chopped chives
- ½ cup olive oil
- 2 cups kale leaves, roughly torn
- 1 tbsp olive oil
- 1 cup fresh breadcrumbs
- 50g grated Parmesan
- 1 egg
- 1 cup water
- ¾ cup plain flour
- Salt & pepper, to season
- 1 eggplant, sliced into 4 lengthwise
- 4 pumpkin wedges, skin on & cut to an even thickness
- 1 tbsp maple syrup
- 2 red capsicums, cut in half & deseeded
- 1 cup full-cream milk
- 1 cauliflower, cut into florets
- 2 zucchinis, sliced thinly lengthwise
Method
- Preheat the oven to 180°C and line 2 baking trays with paper.
- Add chives and oil to a food processor, blitz until well combined. Remove and press the oil through a fine sieve. Reserve the chive oil and discard the pulp.
- Add the kale to a bowl, drizzle with olive oil and combine. Place on a baking tray and cook for 6 mins until crunchy but not browned. Remove and set aside.
- Set up three separate bowls: in the first, combine breadcrumbs and Parmesan; in the second, whisk together egg and water; in the third, add flour and season with salt and pepper.
- Dip sliced eggplant into flour then egg wash and coat with breadcrumb mixture. Place onto a baking tray and repeat for remaining eggplant.
- In a large bowl add pumpkin slices, maple syrup, salt and pepper. Massage to cover the pumpkin and place onto baking tray alongside the eggplant.
- Add capsicum halves onto baking tray, skin side up. Bake in oven for 35–40 mins until cooked through and golden in colour.
- Add milk and cauliflower to a heavy-based saucepan. Bring to a simmer and cook for 20 mins until tender.
- Place the cauliflower into a food processor with half the cooking liquid. Blitz until smooth and season with salt and pepper. Keep warm.
- Heat a non-stick pan to medium heat. Add the zucchini slices and stir carefully until they are soft and just starting to colour.
- To plate, divide the cauliflower cream over the base of the plate. Layer eggplant, pumpkin, capsicum — all skin side down — and fill with the zucchini. Scatter with kale chips and drizzle with chive oil.
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