Greens Cauliflower Potato Herb Cream By Michel Nilles

Greens Cauliflower Potato Herb Cream
Serves 2
Plant-based fusion treat between Asia and Europe for real food-lovers
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Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr
  1. 2 Heads Of Cauliflower
  2. 2 Big Potatoes
  3. 1 Bunch Spinach
  4. 4 Pieces Of Pechay
  5. 100ml Coconut Cream
  6. 1 Red Onion
  7. 4 Cloves Of Garlic
  8. 4 Tbsp Soysauce
  9. 4 Tbsp Olive Oil
  10. 1 Bunch Of Fresh Parsely
  11. 2 Stokes Of Spring Onions
  12. 1 Bunch Of Chives
  13. Ground Black Pepper
  14. Himalayan Salt
  1. Brush the potatoes under running water till the skin is clean
  2. Put on an oven tray and place them in the oven at 220 degrees for 50 to 60 minutes until the potatoes are tender inside
  3. Clean the spinach and pechay and cut into chuncks and rinse under running water
  4. Also clean the cauliflower and rinse under water as well
  5. Now put the cauliflower on a tray to steam it on your rice cooker for 20 to 30 minutes
  6. After 15 to 25 minutes add the pechay as well as the spinach to steam too
  7. In the meantime peel the onion and the garlic and slice into small pieces
  8. Rinse the spring onions, parsely and chives and chop into pieces too
  9. Add the freshly chopped herbs, garlic and red onions into a bowl and mix with the coconut cream and don't forget to season with black pepper and Himalayan salt
  10. Once the leafy greens are steamed and tender add them into a bowl and flavor with soysauce
  11. Once the potatoes are soft cut them in halves
  12. Now you are ready to dress your plate
  13. First add the greens on the plate, add the head of cauliflower on top of it as well as the oven-baked potato halves. Now season with ground black pepper and Himalayan salt and put a couple of tablespoons with coconutcream mixed with fresh herbs on top of the cauliflower and the potato
  14. Now you are ready to serve the treat and enjoy

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