Polpo di Cauliflower

Polpo di Cauliflower is a creative vegan reinterpretation of traditional Italian seafood, featuring roasted cauliflower that mimics the texture of octopus. This dish is beautifully seasoned and served with a vibrant tomato and caper sauce, making it both hearty and refreshing.

Ingredients

• Cauliflower - 1 medium head
• Olive oil - 3 tablespoons
• Garlic - 3 cloves, minced
• Smoked paprika - 1 teaspoon
• Sea salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cherry tomatoes - 250 grams, halved
• Caper berries - 2 tablespoons, drained
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Remove the leaves and core from the cauliflower, then cut the head into thick slices, resembling 'tentacles'.
3. In a large bowl, combine olive oil, minced garlic, smoked paprika, sea salt, and black pepper. Add the cauliflower slices and toss to coat evenly.
4. Place the cauliflower slices on a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
5. While the cauliflower is roasting, heat a pan over medium heat and add a splash of olive oil. Add the halved cherry tomatoes and sauté for 5-7 minutes until they soften.
6. Stir in the caper berries and cook for an additional 2 minutes. Remove from heat and add lemon juice and chopped parsley, mixing well.
7. Once the cauliflower is done, plate it and spoon the tomato and caper sauce over the top before serving.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 30 g
• Fiber: 9 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from cauliflower and tomatoes, which help reduce inflammation.
• High in fiber, supporting digestive health and promoting satiety.

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