Point Cabbage In Roasted Bell Sauce & White Bean Cauliflower Purée (Vegetarian, Gluten & Grain Free)
This is a wonderful dish including tender point cabbage in rosted bell pepper and tomato sauce served with a creamy white bean cauliflower purée. It is easy to make, taste amazing, is flavorful and delicious but also light and fresh at the same time.
Servings 4 servings
Ingredients
For the roasted bell pepper & tomato sauce
- 2 Red bell peppers cored and sliced
- 3-4 Garlic cloves
- A drizzle of Olive oil
- 1 can Tomatoes
- 1/2 tbsp Lemon juice
- 1/2 tsp Salt
- 1/2 tbsp Paprika powder
- 1/2 tsp Chili flakes (optional)
- 1/2 dl Water (if needed)
For the point cabbage
- 1 Point cabbage cut into wedges
- A drizzle of Olive oil, to fry
For the white bean cauliflower purée (optional)
- 1/2 small Cauliflower head cut into smaller pieces
- 1 can White beans
- 2 tbsp Creme fraiche
- 1/2 tbsp Tahini
- 2 tsp Lemon juice
- Sea salt, to taste
- Black pepper, to taste
- Water, as needed
For the topping
- Fresh basil thinly sliced
- 10-12 Pistachio nuts roughly chopped
Instructions
- Preheat the oven or air fryer to 190 degrees Celsius.
- Place the bell pepper and garlic on a baking plate, drizzle with some olive oil, stir to combine. Place in the oven and bake for 35-40 minutes or air fryer and bake for 25-30 minutes, until the bell pepper starts to turn black and the garlic cloves are soft.
- Remove from the oven and let them cool for a few minutes.
- Preheat a nonstick pan over medium heat with some olive oil.
- Cut the point cabbage into wedges (8-10 depending on the size of the cabbage). Add the the warm pan with one of the cut sides down and fry for 3-4 minutes on each side, until they are golden brown and have a nice fried surface.
- Meanwhile remove the peel from the red bell pepper and garlic, add to a high speed blender. Add rest of the ingredients (except for the water) and mix on high speed until smooth. Check the consistency and flavor. Adjust the seasoning according to taste and add some water if needed Mix again until you have a smooth sauce.
- Place 2-3 tablespoons of the bell pepper tomato sauce at the bottom of an oven safe dish. Place the fried point cabbage wedges in the dish. Top with remaining sauce. Roast in the oven at 180 degrees covered with aluminium foil for about 20 minutes or the air fryer for about 15 minutes. Remove the foil, increase the heat to 200 degrees and bake for another 10-15 minutes.
- Meanwhile bring water to a boil in a pot. Add cauliflower florets and let them simmer until soft (take 20-30 minutes). When done, drain well.
- Drain and rinse white beans. Add white beans to the pot with the drained cauliflower together with Creme fraiche, tahini and lemon juice. Mix using a hand mixer until smooth. If the purée is too thick add a little bit of water until it reaches desired consistency, season with salt and black pepper and stir to combine.
- Add back to the stove and keep warm on low heat until the cabbage is done.
- Place white bean cauliflower purée at the bottom of plates. (optional)
- Add wedge/wedges on top the purée, followed by the roasted bell pepper tomato sauce. Top with thinly sliced basil and chopped pistachio nuts.