Roasted cauliflower stuffed with pesto {vegan – sans gluten}
Après les biscuits me revoilà avec une recette d’entrée de fête, une entrée à déguster chaude ou tiède qui va changer de la salade ! Cette année j’ai eu envie de mettre à l’honneur un légume de saison, j’ai nommé le chou-fleur. Et dans son habit de fête il n’est pas cuit à la vapeur, non, non, non, c’est un chou fleur rôti et farci au pesto. Un chou-fleur farci…je sens que vous êtes dubitatifs mais regardez moi cette beauté, je suis sûre que vous allez adorer et surprendre vos invités ! Pour parfaire cette entrée, the cauliflower is served with a white lentil hummus for the creaminess and pomegranate seeds for the crunch, the whole thing is just awful !
Cauliflower dressed in light,
you had to dare I grant you, but frankly no need to spend a thousand and a hundred to have fun and that's what I want to show you with this recipe ! Let yourself be guided and you will enjoy a starter that will not go unnoticed (and between us it clearly changes from the sofas of Tata Suzanne !!!).
Roasted cauliflower stuffed with pesto {vegan – sans gluten}
POUR 6 PEOPLE
- 1 cauliflower
- 5 tablespoons vegetable basil pesto
- 2 tablespoons of breadcrumbs
- the juice of a lemon
- olive oil
- salt and pepper
- 1 pinch of Espelette pepper
- pomegranate seeds (to serve)
FOR THE LENTIL HUMMUS
- 200 g white lentils or coral lentils
- 1 tablespoon of tahini
- the juice of a lemon
- a drizzle of olive oil
- 1 clove garlic
- Start by making the hummus, to do this, cook the lentils in a large volume of water for 20 minutes.
- Once the lentils are cooked, drain them, keeping the cooking juices aside..
- Put them in a blender with the lemon juice, tahini, the clove of garlic, a drizzle of olive oil and a pinch of salt.
- Blend until you get a creamy consistency, add a little cooking water if necessary.
- Book cool, filmed in contact.
- Hollow out the cauliflower by the foot, this is the most delicate operation because you do not have to separate the florets.
- Preheat the oven to 170°.
- Mix together the pesto and the breadcrumbs then stuff the cauliflower with this preparation (you can help yourself with a piping bag).
- Mix the lemon juice together, a good drizzle of olive oil, you sell, pepper and Espelette pepper.
- Brush the cauliflower with this preparation and keep the rest for later.
- Bake 40 minutes and brush twice more during cooking.
- To serve, spread a little hummus with the back of a spoon in the bottom of a plate then put a slice of roasted cauliflower on top and add the pomegranate seeds.
