Cauliflower and pumpkin puree with broccoli and feta

Ingredients for 4 servings:

• 550 g Hokkaido pumpkin(s)
• 600 g cauliflower
• 200 g broccoli
• 100 ml almond cream (almond cream cuisine)
• 50 ml almond milk
• 100 ml vegetable stock
• 150 g light sheep’s cheese
• 3 g garlic powder
• 3 g nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian, low-carb

Cut the pumpkin into 2 or 4 pieces and bake in a hot oven at 180°C (top/bottom heat) for 30 minutes. Clean the cauliflower and broccoli, chop them into smaller pieces, and boil them in salted water (best in separate pots, as only the cauliflower will be pureed). Cut the cooked Hokkaido pumpkin into small pieces (the skin can be eaten with this type of pumpkin) and puree with the cauliflower. Mix the almond milk, almond cream, and vegetable stock and season. Add some of the stock to the puree and puree again (season if necessary; pumpkin needs a lot of seasoning). Transfer the finished puree to a baking dish and fold in the broccoli or place it on top. Then spread the feta over the casserole. Pour the remaining stock over the casserole. Bake in the hot oven for another 30 minutes. Tips: This dish can, of course, be made with other dairy products instead of almond milk and almond cream; this will only change the calorie count per serving. The puree can be used as a filling, for example, for eggplant or zucchini, or as a complete meal. Per serving: approximately 230 kcal