Roasted butternut squash on roasted cauliflower cream with toasted quinoa and kale chips - photo 1
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Roasted butternut squash on roasted cauliflower cream with toasted quinoa and kale chips

Pikantne Gluten-free cuisine Vegetarian Dishes 90 min Medium 15 wyświetleń ~70.09 PLN - (0)
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Description

A modern, winter plant-based dish that combines the sweetness of roasted butternut squash with a velvety cream of roasted cauliflower, crunchy, nutty toasted quinoa, and aromatic kale chips. The dish is gluten-free, visually striking — the contrast of golden crescent moons of squash, white cream, green chips, and ruby pomegranate seeds — and complex in flavor: hints of orange and tahini give it a modern, slightly oriental character. Great for a winter dinner, for guests, or as a holiday dish for those on a gluten-free diet. It can easily be modified to a vegan version (optionally omit goat cheese and use maple syrup instead of honey).

Ingredients (16)

Servings:
4
  • Butternut squash 800 g
  • Extra virgin olive oil 0.2 łyżek
  • Sea salt 5 g
  • Cauliflower 600 g
  • Plant-based milk (almond, unsweetened) 200 ml
  • Tahini 60 g
  • Fresh orange juice 60 ml
  • Dry quinoa 160 g
  • Walnuts 60 g
  • Kale 150 g
  • Garlic 2 ząbki
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Honey 30 ml
  • Pomegranate seeds 80 g
  • Soft goat cheese 80 g
💰 Szacowany koszt dania: ~70.09 PLN (17.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and baking of pumpkin

1

Preheat the oven to 200°C (top-bottom) or 180°C (fan). Prepare a baking sheet lined with parchment paper. Peel the pumpkin with a vegetable peeler (be careful: the pumpkin has a tough skin) or trim both ends and cut it in half, then scoop out the seeds with a large spoon and cut the flesh into crescent-shaped wedges about 1.5 cm thick. Place the pieces on the baking sheet skin side down. Drizzle with oil (about 1 tablespoon / 15 g), and sprinkle evenly with salt and pepper. Place in the preheated oven and bake for 35-40 minutes: they will be ready when the edges caramelize slightly and a fork goes into the flesh easily.

Ingredients: Butternut squash, Extra virgin olive oil, Sea salt, Ground black pepper
Use a large, sharp knife and a cutting board with a non-slip surface. The best baking tray is a flat one with low edges, 30×40 cm. Do not place the pieces too close together — leave space for the heat to brown them. If the edges are burning too quickly, reduce the temperature by 10–15°C and extend the time.

Roasted Cauliflower Cream

2

While the pumpkin is baking, divide the cauliflower into smaller florets, wash and dry them. Spread the florets on a second baking sheet, drizzle with 1 tablespoon of olive oil (15 g) and lightly salt. Bake in the same oven for 25-30 minutes, until golden at the edges. Once baked, transfer the hot florets to a blender or bowl, add the warmed plant milk (200 ml), 2 tablespoons of tahini (30 g), crushed garlic (10 g), 1 tablespoon of lemon juice (about 10 ml from the prepared 20 ml), and a pinch of salt. Blend first in pulses, then on high speed until you achieve a silky, smooth emulsion. If the cream is too thick, add more milk by the tablespoon; it should be thick but spreadable.

Ingredients: Cauliflower, Plant-based milk (almond, unsweetened), Tahini, Garlic, Lemon juice, Sea salt
Use a countertop or immersion blender. If you are using a countertop blender, blend hot carefully (leave a small gap to avoid creating a vacuum). The cream is ready when it is smooth, lump-free, slightly glossy, and has a consistency like cream.

Toasted quinoa with nuts and orange glaze

3

Rinse quinoa (160 g) thoroughly in a sieve under cold water, holding the sieve at an angle and rubbing the grains with your fingers until the water runs clear. In a heavy-bottomed pot, dry-toast the quinoa for 2-3 minutes over medium heat — stir with a spoon until you can smell a nutty aroma. Add 320 ml of water (1:2 ratio), add 1/2 teaspoon of salt (about 2 g), bring to a boil, reduce the heat to minimum, and cook covered for 12-15 minutes until the liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork. In a dry skillet, toast walnuts (60 g) for 3-4 minutes over medium heat, stirring until fragrant — cool and chop coarsely. In a small bowl, mix 30 g of honey (optional) with 60 ml of orange juice and 1 tablespoon of tahini (15 g) — heat for 15-20 seconds in the microwave or in a saucepan to combine the ingredients; drizzle this mixture over the warm quinoa and mix in the chopped walnuts.

Ingredients: Dry quinoa, Walnuts, Fresh orange juice, Honey, Tahini, Sea salt
Use a fine sieve to rinse the quinoa; this will prevent a bitter taste. A pot with a well-fitting lid and a thick bottom will prevent burning. Quinoa is ready when the grain is translucent with a small white 'tail' (ring) and soft when tasted.

Kale Chips

4

Preheat the oven to 160°C. Wash the kale (150 g), and dry it thoroughly with a paper towel — moisture hinders crispiness. Tear the leaves from the tough stems and break them into bite-sized pieces. In a bowl, drizzle with 15 g of oil, toss to evenly coat the leaves, and gently salt. Spread loosely on a baking sheet in a single layer (important: do not overlap the leaves). Bake for 10–12 minutes — watch closely from the 8-minute mark; the chips are ready when they are crisp and break without any sticky spots.

Ingredients: Kale, Extra virgin olive oil, Sea salt
Use a salad towel to thoroughly dry the leaves. The best tray is one with a rack — cold air circulates and the chips dry evenly. If the oven has hot spots, rotate the tray halfway through the time.

Preparation of toppings

5

Extract the pomegranate seeds (optional) by cutting the pomegranate in half and tapping the seeds out with a spoon over a bowl of water — the seeds will sink, and the white membrane will float. Crumble the goat cheese (optional) with a fork. Keep the chopped ingredients separate until assembly.

Ingredients: Pomegranate seeds, Soft goat cheese
If you don't want to get your hands dirty with pomegranate juice, use gloves. The pomegranate seeds can be prepared a day in advance and stored in the refrigerator in a closed container.

Plating and finishing the dishes

6

Warm the plates (briefly in the oven or hot using a towel). On each plate, use a wide spoon to place 2–3 tablespoons of cauliflower cream and spread it in a layer (about 1–1.5 cm thick). Arrange 3–4 pieces of roasted pumpkin on the cream (depending on size). Next to or around it, place a portion of toasted quinoa with nuts (about 100–120 g of cooked quinoa per person). Add a few kale chips, sprinkle with pomegranate seeds and crumbled goat cheese, if using. Finally, drizzle everything with a teaspoon of good olive oil and a few drops of the tahini-orange mixture left from preparing the quinoa. Add freshly ground pepper to taste and optionally garnish with fresh parsley leaves or microgreens.

Ingredients: Butternut squash, Cauliflower, Dry quinoa, Walnuts, Kale, Pomegranate seeds, Soft goat cheese, Tahini, Extra virgin olive oil, Ground black pepper
Use a large metal spoon to spread the cream and a small teaspoon to drizzle the glaze. Plating: leave space between the elements so the colors stand out; the dish looks best when the cream serves as a 'stage' for the other elements.

Additional variations and serving suggestions

7

For the vegan version: omit the goat cheese and replace the honey with maple syrup or agave. You can add fresh herbs (dill, cilantro) as an accent. Serve immediately — this dish tastes best fresh, when the kale chips are crispy.

Ingredients: Honey, Soft goat cheese
If you are preparing the dish for guests, prepare all the components in advance: the cream and quinoa can be reheated (the cream gently in a saucepan, the quinoa in a skillet) and assembled before serving — be sure to prepare the chips just before serving.

Fun Fact

💡

Quinoa has been cultivated by the Incas as the 'mother of grains' and has been valued for its high nutritional value for centuries; by combining it with winter vegetables and nuts, we merge traditional superfoods with modern plant-based cuisine.

Best for

Kolacja zimowa dla gości Wigilia (wersja bezmięsna, bezglutenowa) Elegancka kolacja wegetariańska

Tips

🍽️ Serving

Serve the dish on warmed plates so the cream doesn't cool down too quickly. For a contrast in textures, make sure the kale chips are perfectly crispy — prepare them just before serving. Season finally with fresh pepper and a drizzle of olive oil. It pairs well with a heavier white wine with fruity notes (e.g., Chardonnay) or with aromatic citrus tea.

🥡 Storage

Store components separately: cauliflower cream and roasted pumpkin in a sealed container for up to 2 days in the fridge; quinoa with nuts for up to 3 days. Kale chips lose their crunch and are best prepared fresh. To reheat the cream, use a small saucepan over low heat, stirring occasionally; warm the quinoa in a pan with a drop of oil to restore its texture.

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