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🍽️ Spirelli with Cauliflower Cream

463 kcal · 30 min · 4 servings

Ingredients

• 1 small cauliflower
• 1 piece kombu seaweed (approx. 4 cm × 4 cm)
• salt
• black pepper (from the mill)
• freshly grated nutmeg
• 400 g whole grain noodles (whole grain spirelli)
• some olive oil
• a few drops lemon juice
• 4 savoy cabbage leaves
• some olive oil
• salt
• black pepper (from the mill)
• 4 sprigs thyme
• 2 slices stale white bread

Instructions

1. 1. First prepare the cauliflower by breaking it into florets, washing it, and bringing it to a boil in a little water together with the kombu seaweed. Then let it cook and season with salt, pepper, and nutmeg.
2. 2. Meanwhile, cook the whole grain spirelli in boiling salted water until al dente and then drain.
3. 3. As soon as the cauliflower is soft, drain the excess water, add some olive oil and lemon juice, and puree everything, including the kombu seaweed, with an immersion blender.
4. 4. For the savoy cabbage-bread crunch, wash the savoy cabbage leaves thoroughly, remove the thick ribs, cut the leaves into thin strips, and fry them sharply in a pan with olive oil. Season with salt and pepper.
5. 5. Rinse the thyme briefly, pat dry, and pick off the leaves, then add them to the savoy cabbage.
6. 6. Cut the white bread into cubes, add them to the savoy cabbage as well, and toast briefly.
7. 7. Mix the spirelli with the cauliflower cream, plate, and decorate with the savoy cabbage-bread crunch.

Nutrition per serving

• kcal: 463
• Protein: 15 g · Fett/Fat: 6 g · Carbs: 85 g