Cauliflower tart, lentil cream, seaweed and crisps

 

INGREDIENTS: 2 PERS.

• 100 g lentils
• 200 g of cauliflower
• 2 tbsp. chia seeds
• 50 g of water
• 10 g of cornstarch
• 30 g of chickpea flour
• 1 C. garlic powder
• 1 shallot
• The peels of 1 sweet potato
• 1 bunch of broccoli
• 20 g of sea beans
• 1 C. neutral oil
• Spices: salt, pepper, Provence herbs, curry

PREPARATION:

1. Preheat the oven to 180 ° C.
2. Take large bunches of cauliflower and mix them to obtain fine semolina. Squeeze this semolina in a tea towel to extract the water. In a bowl, mix the chia seeds with water, flour, cornstarch, and spices. Add this preparation to the drained cauliflower, then flatten into a pie shape on a baking sheet lined with baking paper. Bake for 45 minutes, turning halfway through cooking.
3. Prepare mini bouquets of broccoli and cauliflower as well as shallot rings for dressing.
4. Cook the lentils for 5 minutes longer than indicated on the package, drain them and mix with olive oil and cauliflower cream (see the recipe for Lentil and potato pucks, sauce with leaves of cauliflower: cauliflower leaves boiled in water and mixed with coconut milk). Season.
5. Bake the peelings of the sweet potato in the oven at 180 ° C with a little neutral oil.
6. On the tart, place lentil cream, peelings chips, then harmoniously add the following elements: sea beans, shallot rings, bouquets of vegetables.

TIPS

For this cauliflower tart, lentil cream, seaweed, and crisps recipe, you can allow 50 minutes of preparation.