Cauliflower pancakes with colorful cherry tomatoes are a 100% vegetable-based dish that is delicious, healthy, and visually appealing.
Ingredients
1 cauliflower
30 g ground almonds
2 tablespoons chia seeds
1 garlic clove
1/2 teaspoon curry powder
1/2 teaspoon salt
Tomato Sauce
1 onion
1 can of peeled tomatoes (about 400 g)
1 teaspoon sugar
2 tablespoons olive oil
1 garlic clove
salt and pepper to taste
Toppings
200 g cherry tomatoes
green pitted olives
20 g pine nuts
2 tablespoons olive oil
fresh arugula, lettuce, or beet greens
salt and pepper to taste
Preparation
Cut the cauliflower into smaller pieces and cook for 10 minutes.
Meanwhile, prepare the tomato sauce. Sauté finely chopped onion in olive oil for about 5 minutes. Then add minced garlic, sugar, and finely chopped canned tomatoes. Season with salt and pepper, and simmer on low heat for 10 minutes.
Preheat the oven to 180°C. Drain the cauliflower and squeeze out as much water as possible. It's best to wrap the cauliflower in a cloth and squeeze it tightly. In a bowl, mix the cauliflower with ground almonds, minced garlic, curry powder, and salt. If the mixture is too dry, add a little water to achieve a pliable consistency.
Form five pancakes and place them on a baking tray lined with parchment paper. Bake in the oven for 20 minutes.
After 20 minutes, spread the tomato sauce over the pancakes and bake for another 10 minutes.
Prepare the dressing: crush the pine nuts and mix them with salt and pepper.
Cut the cherry tomatoes in half and slice the green olives.
Arrange the prepared toppings on the baked pancakes.
Finally, add fresh vegetable leaves such as arugula, lettuce, or beet greens.
Serve the pancakes drizzled with olive oil.