Summary

Ingredients

• 350 g cauliflower florets
• 2 medium tomato (s), peeled, pitted
• 1 spring onion (s)
• 0.33 celery stalks
• 1 tablespoon, heaped parsley, smooth
• salt and pepper
• cumin
• some lemon juice
• 2 tablespoons extra virgin olive oil

Also: (for the paprika cashew cream)

• 80 g cashew nuts, unsalted
• 0.5 ½ bell pepper (s), red, without seeds
• 140 ml water
• some lemon juice
• salt and pepper
• sugar
• Paprika powder, smoked

To garnish:

• some carrot (s), cut into fine strips

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Instructions

1. Warning: the cashew nuts must be soaked for two hours covered with water.
2. Wash the cauliflower, cut into small florets, chop in a blender to approx. Bulgur size. Chop tomatoes very finely. Clean and wash the spring onion and celery stalk, cut into very small pieces. Finely chop the parsley. Mix the vegetables with the oil, season with the spices and lemon juice.
3. For the paprika-cashew cream, drain the soaked cashews, puree with the paprika cut into pieces in a blender with water. Gradually add the water so that the cream doesn`t get too thin. Season to taste with the spices and lemon juice.
4. Spread the cream on two plates as a mirror, use a garnishing ring to place the cauliflower mixture on top as a tower, garnish with the carrot strips.