A great crunchy starter to get the taste buds flowing

People :

4

Preparation time :

45 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 450g cauliflower,
  • 230 g avocado,
  • 10g sun dried tomatoes,
  • 40g celery,
  • 4g garlic,
  • 10ml oil,
  • Salt.

For coating:

  • 30g of crushed sesame seeds with salt,
  • 100g of black olives.

For accompaniment:

  • 150 of medium sized fresh mushrooms,
  • oregano,
  • 20 ml. olive oil,
  • 10ml. tamari
  • 5g of wakame seaweed.
Preparation
  1. Soak dried tomatoes in water for an hour and drain.
  2. Remove the stems from the mushrooms.
  3. Clean the caps.
  4. Place mushrooms in a bowl, add oil, tamari, oregano, and mix well.
  5. Set aside to marinate for half an hour
  6. Soak seaweed in water for ½ hour and then drain.
  7. Remove stone and finely chop olives.
  8. Remove green leaves from cauliflower and cut into large pieces.
  9. Peel the garlic.
  10. Peel and remove the avocado stone.
  11. Blend in a food processor: cauliflower, avocado, tomatoes, celery, garlic, oil and salt until you have a dough you can roll into balls.
  12. Form small balls with cauliflower mixture, and coat – some with sesame and others with chopped olives.
  13. Serve with the mushrooms and seaweed.

Additional information

People :

4

Preparation time :

45 min

Difficulty:

Easy