Cauliflower Stack

Prep time

15

minutes
Assembly Time

5

minutes

Delight your customers with this Cauliflower Stack using our New Wild Chef Cauliflower Rosti 80g with seasonal greens, tangy vegan yoghurt, pumpkin puree, roasted almond drizzle, fresh herbs and pomegranate.

Ingredients

  • 2 x Wild Chef New Cauliflower Rosti 80g – GF/DF/Vegan

  • 1 small to medium zucchini

  • Spinach

  • Pomegranate

  • Fresh coriander

  • Tangy Vegan Yoghurt
  • 0.5 cup raglan greek yoghurt (or similar)

  • 1 tbsp lemon juice

  • 1 tbsp tahini

  • Salt and pepper to taste

  • Roasted Almond Butter
  • 1 tbsp minced garlic

  • 2 tbsp sliced almonds

  • 2 tbsp dairy free butter

  • 1/2 tsp smoked paprika

Directions

  • Pre-heat frying pan on medium heat and add a little oil. Thinly slice zucchini into strips and add to hot pan. Fry until lightly golden (4-5 minutes). Remove from pan, briefly wilt spinach and set aside.
  • Add the dairy free butter to your pan and let slightly brown. Add smoked paprika and cook for 1 minute before adding minced garlic and almonds. Summer on low heat for 2 minutes or until garlic is fragrant.
  • Pre-heat deep fryer to 190C while making the tangy vegan yoghurt. For the yoghurt, combine all ingredients in a bowl and mix until smooth.
  • From the freezer, grab your Wild Chef Cauliflower Rosti and place into fryer. Cook from frozen for 2 minutes. Once crispy and golden, rest for a minute.
  • To assemble, place a generous spread of vegan yoghurt on the plate. Start by adding 1 Cauliflower Rosti, followed by the wilted spinach and half of your cooked zucchini. Place the 2nd Cauliflower Rosti on top, with the remainder of the zucchini and a dollop of vegan yoghurt.
  • Finish with a drizzle of roasted almond butter, pomegranate seeds and fresh coriander.

Notes

  • Swap coconut yoghurt to regular greek yoghurt if you don’t need this recipe dairy free.
  • This stack would be extra delicious with grilled halloumi or protein of your choice.