Name: Vegan cauliflower-and-lentil tacos
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 3 servings
Cuisine: Main Meals
Ingredients: dried lentils 160g,tomatoes 6,onion 1,olive oil 1T,chilli powder 1t,garlic, crushed 1t,ginger, crushed 1t,sea salt and freshly ground black pepper, to taste ,cauliflower, finely chopped 1head,water 3cups,coriander, chopped a handful,lemon juice a squeeze,Woolworths tortilla wraps 6,lettuce, chopped, for serving ,avocado, for serving ,For the cashew dressing: ,cashews 250g,lemon, juiced 1,water 1cup,sea salt and freshly ground black pepper, to taste

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Cauliflower, leek and almond brown-butter soup with potato puffs

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Cauliflower, leek and almond brown-butter soup with potato puffs

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

For the soup:

6 T butter
2 T olive oil
3 leeks, chopped
2 cauliflower, small heads, broken into small pieces
3 cups chicken stock
1 cup Woolworths Ayrshire double-thick cream
Sea salt and freshly ground black pepper, to taste
15 g thyme
1⁄2 lemon, juiced
3 T flaked almonds, toasted

For the potato puffs:

1 sheet Woolworths all-butter frozen puff pastry
100 g mozzarella, grated
4 slices Woolworths Cambozola, Saint Louis or Brie
3 potatoes, very thinly sliced

Method

Heat 2 T butter and the olive oil in a medium saucepan. Add the leeks and cook for 3 minutes over a medium heat.

Add the cauliflower and toss. Cook for 3 minutes, or until slightly golden brown. Add the chicken stock and simmer, covered, for 20 minutes or until the cauliflower is soft.

Blend until smooth, return to the saucepan and stir in the cream. Season to taste.

Melt the remaining butter in a pan, then add the thyme and cook gently until the butter turns golden and caramelised. Remove from the heat and add the lemon juice. Drizzle the butter and scatter the toasted almonds over the soup, and serve with the potato puffs.

To make the potato puffs, preheat the oven to 200°C. Score a 5 cm border around the edges of the pastry.

Scatter the mozzarella onto the pastry, then top with the Cambozola, St Louis or Brie. Layer over the potatoes and bake for 20 minutes, or until the pastry is puffed and golden and the cheese has melted.

Cut into pieces to serve.

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This is a test recipe

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Cauliflower, leek and almond brown-butter soup with potato puffs

Cauliflower, leek and almond brown-butter soup with potato puffs

Ingredients

Method