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Chou pointu grillé - En-tete

Roasted Pointed Cabbage

Tender roasted pointed cabbage is served on creamy cauliflower hummus with pecans, pumpkin seeds, and capers.
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5/5 (14)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Side dish
Cuisine: French
Servings: 4 servings
Author: Marc Winer

Ingredients

  • 1 pointed cabbage
  • A generous splash avocado oil mild olive oil or high-oleic sunflower oil
  • salt to taste, being fairly generous
  • chili flakes to taste

Cauliflower Hummus

  • 300 g cauliflower
  • 2 heads garlic roasted
  • 4 tablespoons tahini
  • 4 tablespoons extra virgin olive oil
  • 2 juice lime for a moderate-carb version
  • 1 lemon, juiced for a low-carb version
  • 1 red chili pepper (chili or Spanish pepper)
  • A pinch salt Himalayan pink or Celtic sea salt

Garnish

  • 1 handful pecans
  • 1 handful pumpkin seeds
  • 4 teaspoons capers
  • extra virgin olive oil optional

Procédé

  • Preheat the oven to 200 degrees.
  • Cut the tips off all the cloves of 2 heads of garlic. Leave the rest of the cloves intact and attached to the heads. Remove the outer skins from the heads. Leave the skins around the cloves. Drizzle with a little mild olive oil and wrap in aluminum foil. Place in the oven.
    2 heads garlic, A generous splash avocado oil
  • Cut the pointed cabbage in half lengthwise. Then cut each half again to make 4 equal wedges. Place them in an ovenproof dish. Drizzle generously with mild olive oil and sprinkle with salt. Add chili flakes to taste. Place the dish in the oven for half an hour.
    1 pointed cabbage, salt, chili flakes
  • Boil or steam the cauliflower. Purée it with the red chili, olive oil, tahini, lime juice and a pinch of salt.
    300 g cauliflower, 1 red chili pepper (chili or Spanish pepper), 4 tablespoons extra virgin olive oil, 4 tablespoons tahini, 2 juice lime, 1 lemon, juiced, A pinch salt
  • Once the garlic is out of the oven, open the foil and let the head cool. As soon as it is cool enough to handle, squeeze out the garlic and mix it into the hummus.
  • Spread the hummus on a plate. Place the pointed cabbage on top. Lightly crush the pecans and pumpkin seeds in a mortar. Sprinkle them over the pointed cabbage. Finish with the capers and, if desired, a little more extra virgin olive oil.
    1 handful pecans, 1 handful pumpkin seeds, 4 teaspoons capers, extra virgin olive oil

Notes

For a strict paleo version, omit the red chili.
Equipment: oven at 200 degrees, (small) food processor or immersion blender, mortar.
Did you make this recipe?Tag @marcwiner on Instagram!