A velvety, satisfying, and rich red lentil puree that I would eat with a spoon! Topped with a colorful warm cauliflower salad spiced with turmeric and mixed with sweet dried cranberries, rocket, and crunchy cashews. Comforting appetizer for this late winter.
Buttered Red Lentil Cream and Cauliflower Warm Salad
Plant-based, Gluten-Free, Soy-free
Makes 4 portions
Total time: 25 minutes
Buttered lentil puree
1 cup red lentils
3 cups water
1 tsp sea salt
2 tbsp vegan butter
2 tbsp jalapeno brine (substitute with any brine you like or 1 tbsp lemon juice)
Warm cauliflower salad
2 tsp virgin coconut oil
1/4 of a small-medium cauliflower, finely chopped or pulsed in a food processor
1/2 tsp ground turmeric
a handful of fresh rocket leaves
2 tbsp dried cranberries, finely chopped
2 tbsp toasted cashew nuts, chopped
pinch of sea salt & black pepper
juice from 1/4 lemon
extra : * Pickled Cinnamon Onions
In a medium pot, place water and pre-washed lentils and a generous amount of salt. Boil for 15-20 minutes or until cooked and mushy. Set aside to cool.
To make the warm cauliflower salad, heat the coconut oil in a frying pan. Add the cauliflower, rice, and salt and cook on medium heat until slightly soft.
Add the turmeric and stir well.
Add the fresh rocket leaves and cranberries and cook 1-2 more minutes until the greens are wilted. Turn off the heat and add black pepper and lemon juice. Stir and taste. Adjust with salt if needed. Put the lid on and leave it aside.
To make the buttered lentil puree, put the cooked lentils together with the remaining water, brine, and butter in the food processor, then blend. The puree will soon start thickening. Now add water, about 1/4 cup at a time, and pulse again. Keep adding until reaching the desired consistency. I used about 3/4 cup of water.
Take out of the blender and plate on a large serving plate or bowl. Top the puree with the warm salad.
Garnish with toasted cashews and serve. Enjoy!