Considering the simplicity of the ingredients I believe this little side dish looks quite impressive. When I serve this to my kids they think we are celebrating and they get to eat something ‘naughty’ for dinner. Not realizing they’re having potatoes and cauliflower. It’s not that complicated to make either. A good high speed blender or a good food processor will help a great deal. But even if your cauliflower cream turns out a little less smooth, don’t worry, it will still taste amazing! Oh..and did I mention it’s vegan and gluten free? Just sayin’ 😉
- 4 medium potatoes (preferably waxy)
- 1 sweet potato
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- salt and pepper to taste
- optional: 1-2 tablespoons of potato or corn starch.
for the filling:
- 1 small cauliflower, cut in rosettes
- 1 onion, roughly chopped
- 1 lemon
- ¼ cup raw cashew nuts
- ¼ cup raw pine nuts (you can also use just ½ cup of cashews)
- fresh nutmeg
- ¼ cup nutritional yeast.
Clean your potatoes well. I don’t peel them to keep the nutrients from the skin. Grate the white and sweet potatoes using the larger grating knives. Transfer to a sieve or a clean tea towel and thoroughly squeeze out all of the water. You will be surprised how much water is actually in the potatoes.
Transfer to a clean bowl. Add salt (about ½ teaspoon), smoked paprika and garlic powder and mix well. You can add some potato starch to help the potato mix bind.
Steam the cauliflower rosettes until they’re super soft. While they are steaming gently sauté the onions in some olive oil without browning them.
Heat up a skillet (preferably non stick) and add a good layer of frying oil of choice. When your pan is sizzling hot, add a spoonful of your potato mix and flatten it to create a small pancake shape. You can use a round cookie cutter to create a perfect circle. Make sure the potato pancake is not thicker than 1 centimetre. You will probably be able to fit at least 3 rosti in a large skillet. Don’t overcrowd the pan though. You don’t want to cool down the oil. Panfry the rosti until they are golden brown and crispy on both sides and lay them on a few layers of kitchen towel to get rid of excess oil. Repeat until you have used up your potato mix.
Add the steamed cauliflower to your foodprocessor. Throw in the cashews, pine nuts and your sautéed onions. Add some lemon zest and juice of half a lemon. Grate just a few sprinkles of nutmeg and finally add nutritional yeast and salt to taste. Process until your cauliflower mix achieves a cream cheese like consistency. If necessary, you can add a tablespoon of steaming water. Just make sure that your cauliflower mix doesn’t get too ‘runny’.
Now you are ready to built the sandwich. Two potato rosti with a generous layer of cauliflower cream in between. I love to top it with some more cauliflower cream and fresh salsa on top. (just tomatoes, chives, capers, lemon juice and salt)