Chicory Cauliflower & Rice - hell yeah!

In today's dish, we will show you a vegetarian creation of our own, in which we do not use chicory raw, but we roast it. If many of you are wondering whether fried lettuce tastes good, we at food for flexitarians say "YES".

Ingredients

• 1pc chicory

• 500g cauliflower

• 250ml vegetable stock

• 125ml cream

• 50g brown rice

• 100g fresh baby spinach

• A dash of white wine

• Some butter for frying

• Some fresh nutmeg

• Rapeseed oil for frying

• Salt and pepper

Instruction

For the cauliflower puree, first roughly chop the cauliflower. Then sauté the cauliflower in a little rapeseed oil and season with salt and pepper.

Then deglaze with a little white wine and add vegetable stock. After about 10 minutes, add the cream. As soon as the cauliflower is soft, it can be mixed.

While the cauliflower is cooking, put the brown rice in salted water to boil. Follow the instructions on the package of the wild rice. Once it is ready, strain it and marinate it with a little olive oil.

For the baby spinach, heat a pan with a little rapeseed oil and let the spinach collapse in it. Season the spinach with salt, pepper and nutmeg.

Last but not least, we fry the chicory. Cut it in half. Heat the butter in a pan and fry the chicory over a medium heat. Season with salt and pepper.

Tip for blending the cauliflower: First skim off the cauliflower so that not all the liquid is there when blending. If the puree is still too firm, you can add some more liquid afterwards.

Resumé

Yes, warm salad tastes really good. Especially when it still has a bit of bite to it. A varied vegetarian dish, which we at food for flexitarians like very much, because there are not many ingredients and it is quick to prepare.

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Can I use white rice instead of brown rice?

Yes, white rice works fine and cooks faster. Just reduce the boiling time according to the package instructions, since brown rice needs longer to become tender.

How do I keep the chicory from tasting too bitter?

Frying it cut-side down in butter over medium heat caramelizes the natural sugars and takes the edge off the bitterness. Searing it a bit longer than you'd expect actually helps here.

Can I make the cauliflower purée ahead of time?

Yes, you can blend it up to two days in advance and store it in the fridge. Reheat gently on the stove and add a splash of cream or stock if it has thickened too much.