Atlas Masterclass

Coliflor Ahumada

MASTERCLASS INGREDIENT BOX RECIPE | COOK: 15MINS 

PACKAGED INGREDIENTS:

1. Smoked Cauliflower

2. Ocopa Sauce (cheese, chilli and peanut)

3. Quinoa

4. Ceviche Dressing

 

FRESH INGREDIENTS:

1. Red Onion

2. Tomato

3. Coriander

4. Celery

5. Lime

5. Tomato

 

METHOD:

1.     Preheat oven to 180 degrees fan-forced.

2.     Take cauliflower out of packet and put in oven on a tray to re-heat.

3.     Put quinoa in a pot filled with water and boil for about 7 minutes. It is ready when the grain forms a visible ring - the texture should be soft.

4.     Dice the celery and tomato, then add to the cooked quinoa and season with supplied ceviche dressing, salt and a little oil to taste.

5.     To prepare the salsa, thinly slice the red onions and dice the tomato and coriander, then combine.

6.     To plate up, use the quinoa as a base, placing the cauliflower on top. Then add the ocopa sauce and finish with the salsa.

 

DIETARIES:

Vegan/no nuts: Leave out cheese sauce.

For downloadable pdf version, click here.