Are you aware that cauli leaves are edible and amazingly tasty? If the answer is no, then you definitely have to try our these nests and stop towing away those amazing cauliflower leaves. This recipe features some mesmerizing quinoa nests, which you can definitely fill with anything you fancy.
This is the perfect season for experiments. Summer is almost over, and I am just waiting for the autumn colours, smell and taste. Thus, I’m trying to mix up summery and autumn recipes, with pretty interesting results. These nests are perfect during summer, filled with cream cheese and fresh vegetables or smoked salmon, but are definitely very tasty with autumn ingredients.
Moreover, I really hate wasting tasty food or food parts, and this is an amazing way for using the cauliflower leaves. I strongly recommend this puree with some crisps, instead of the guac next time you have friends over. Also, don’t forget the chestnuts on top, they give and amazing sweet flavour to the entire dish.
“Health food shops can make people feel very important; it’s like a brand new religion with people trying to convert you to quinoa.”
Pippa Evans
Cauliflower Leaves Puree on Quinoa Nests with Roasted Pumpkin, Shrimps and Chestnuts
Equipment
- Pot with Salted Boiling Water
- Pan
- Muffin Tray
Ingredients
For the Quinoa Nests
- 150 gr Quinoa
- 30 gr Grated Parmesan
- 1 Egg
For the Filling
- 7-8 Cauliflower Head Leaves
- 1 tsp Tahini
- 200 gr Squash
- 100 gr Shrimps
- 3-4 Boiled Chestnuts
Instructions
- Bring 250 ml of salted water to boil, and cook the Quinoa for about 15-20 minutes, until it absorbed all the water. Remove from the hob, add some of the parmesan and let it cool on a lined baking tray.
- In the meantime, prepare the filling, cutting the cauliflower leaves into small chunks and cooking in a pot with some olive oil. Add water in case it dries out and cook for about 15-20 minutes, until tender and the water absorbs completely. Blend together with some tahini and season with salt and pepper. Pour in a tbsp of water in case too dense.
- Line up the muffin tray with some silicon molds. Mix the quinoa with the remaining parmesan and the egg. Pour the mixture in the molds, pressing on the sides and giving a basket shape. Bake at 180C for 20 minutes.
- Warm up some olive oil in a frying pan and cook the squash cut into 1*1 cm cubes for 5-10 minutes. In the meantime, boil the shrimps for 2-3 minutes.
- Remove the nests from the oven, let them cook slightly and remove from the mold. Fill the nests with some cauliflower cream, pumpkin, shrimp and crushed chestnuts. Enjoy warm or cold.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
