Cauliflower and walnut pudding with carrot and coconut cream puree

Ingredients for 4 servings:

• 400 g cauliflower
• 125 g walnuts, ground
• 20 g oat bran
• 2 g salt
• 3 eggs, size M
• 6 stalks of parsley, flat
• 5 g baking powder
• some butter for the mold
• 20 g ground walnuts for sprinkling
• 400 g carrot(s)
• 125 ml water
• 1 g salt
• 1 can coconut cream, approx. 165 g

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

From the water bath mold

For the pudding, cut the cauliflower into small pieces and finely chop in a food processor. Wash the parsley and pat dry if desired. Cut the stalks into small, approximately 2 mm pieces and roughly chop the leaves. Place all ingredients in a bowl and mix. Season to taste and add more salt if desired. Grease a 1.5 liter pudding dish with butter and sprinkle with the ground walnuts. Pour the mixture into the pudding dish and level the surface. Cover and place the dish in a large saucepan. Add enough water so that the dish floats and has about 1 cm of water underneath. Bring the water to a boil with the lid on. Cook over low heat for 45 minutes until cooked through. For the purée, peel and slice the carrots. Boil in a pot of salted water for about 8-10 minutes, depending on the thickness of the slices, until soft. Add the coconut cream. Heat through once and remove from the heat. Blend with an immersion blender until smooth. Season to taste and add more salt if desired. Note: I only added salt to the pudding and purée because I didn’t want to overpower the natural flavors of the ingredients. Leftover pudding can be sliced ​​and fried in a pan with a little butter. Depending on your appetite, this will make enough for 3-4 servings.