Cauliflower raw vegetable towers with paprika and cashew nut cream

Ingredients for 2 servings:

• 350 g cauliflower florets
• 2 m.-large tomato(s), skinned, pitted
• 1 spring onion(s)
• 0.33 celery sticks
• 1 tbsp, heaped parsley, flat
• salt and pepper
• cumin
• some lemon juice
• 2 tbsp extra virgin olive oil
• 80 g cashew nuts, unsalted
• ½ red bell pepper(s), without seeds
• 140 ml water
• some lemon juice
• salt and pepper
• Sugar
• Paprika powder, smoked
• some carrot(s), cut into fine strips

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

vegan

Note: The cashew nuts must be soaked for two hours, covered with water. Wash the cauliflower, divide it into small florets, and chop in a blender until roughly the size of bulgur wheat. Finely chop the tomatoes. Clean and wash the spring onions and celery stalks and cut them into very small pieces. Finely chop the parsley. Mix the vegetables with the oil and season with the spices and lemon juice. For the paprika and cashew cream, drain the soaked cashews and puree them with the chopped bell pepper and water in a blender. Add the water gradually so the cream doesn’t become too thin. Season with the spices and lemon juice. Spread the cream evenly on two plates. Using a decorating ring, arrange the cauliflower mixture on top in towers and garnish with the carrot strips.