Your guests and friends will adore this dish. They will feast on it with both their eyes and their palate. It looks elegant, and the mildly sweet and sour plum juice infused into the cauliflower couscous is a true delight. You are the chef.
Rosyplum Cauliflower Couscous
Nutritional Benefits: Plums provide a rich source of vitamin C, essential for combating infection and supporting immune function. Their high potassium content helps regulate blood pressure and reduces the risk of heart-related diseases. Additionally, plums offer natural antioxidants that help reduce anxiety, lower the risk of stroke, and regulate blood sugar levels. Their anti-inflammatory properties further benefit bone health and assist in managing osteoarthritis. In Ayurveda, plums are valued for their Vata-balancing properties, which help alleviate joint pain.
Ingredients
- First Layer:
- 1 medium cauliflower
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 teaspoon turmeric powder
- 1 teaspoon poppy seeds
- 1 teaspoon Himalayan salt
- Second Layer:
- 1 stalk cauliflower stem, cut into cubes
- 4 red plums, seeded and cut into triangular shapes
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 lemon, juiced
- a dash of thyme and nutmeg
- Third Layer:
- 1 slice fresh sheep cheese (for vegan option, use macadamia cheese, see recipe)
Instructions
Prepare first layer of the dish.
Grate the top of the cauliflower using a fine grater to form small pellets and set aside.
Cut the cauliflower stem into small cubes and reserve for later use.
Heat toasted sesame oil in a frying pan and sauté the grated fresh ginger, poppy seeds, and turmeric powder for a few seconds.
Add the grated cauliflower and season with Himalayan salt; mix gently, lower the heat, and let it simmer until the cauliflower is tender yet crunchy. Set aside on a plate.
Prepare the second layer.
In a saucepan or skillet, heat sesame oil and sauté the cubed cauliflower stems along with the red plums.
Sprinkle in the salt, add the lemon juice, and a dash of thyme and nutmeg; mix lightly.
Remove from heat and set aside.
Final third layer.
Heat a skillet and quickly sear the slice of sheep cheese until it begins to brown slightly on the edges without melting.
Keep the cheese refrigerated until ready to serve.
Once seared on both sides, remove from heat and place on top of the couscous and plum-infused vegetable mixture.
Added Instructions.
For the first layer:
Place a round-shaped metal mold on a plate and add a few tablespoons of the cooked cauliflower couscous to a thickness of about 2 cm, then gently press down to shape it.
On top of the couscous layer, add the sautéed plum and cauliflower stems, building up another 2 cm.
For the third layer:
Carefully place the seared cheese on top of the plum and cauliflower layer. Garnish with extra cheese, pieces of cooked plum, poppy seeds, and any preferred salad leaves.
Once confident that the layers are firm, gently lift the metal mold to reveal a beautiful, round-shaped stack of cauliflower couscous, plum, and cheese.
Nutrition
-
242.0 Calories
-
24.8g Carbohydrates
-
30.0mg Cholesterol
-
13.2g Fat
-
6.7g Fiber
-
11.4g Protein
-
3.6g Saturated fat
-
2752.0mg Sodium
-
16.5g Sugar
Notes
You can choose a ring size that suits your guests' appetites. If you don't have one, use a small bowl, invert it over the serving plate, and build the stack on top. Be creative, and you'll create an attractive presentation.
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