It’s getting colder, and the desire for warm oven dishes is increasing. What about this one? It’s easy to prepare, and very tasty! And the combination of potatoes, cauliflowers, avocado, parsley, garlic, and olive oil provides a broad range of highly valuable nutrients.

What you need for 3-4 souls as part of a menu (or for 2 hungry souls):

  • 900 g potatoes (organic, red skin)
  • 1 big cauliflower, washed and cut into small pieces
  • 2-3 garlic cloves, cut into small pieces
  • 5 tablespoons of olive oil, extra virgin
  • Sea salt, black pepper
  • Parsley pesto (for this recipe I bought it)

Avocado dip:

  • 1 ripe, large avocado
  • juice from 1 lemon
  • 2 teaspoons almond butter
  • 50-80 ml oat milk or oat cream
  • Sea salt

Wash the potatoes, put them in a pot, cover them with water and boil the potatoes for about 20 minutes or as long as it takes (depends on the potatoes). Fill another pot with water, boil the water, and cook the cauliflower roses for about 5 minutes.

Preheat the oven (180°). Take a large baking form, cover it with 1-2 tablespoon of olive oil. Add the potatoes and the cauliflower roses, take a fork and mash the potatoes. Now, add sea salt, black pepper, add the garlic pieces and add the remaining olive oil (3-4 tablespoons) as needed. Put the baking form for about 20 minutes.

In the meantime, mix the avocado with all the other ingredients in a blender until smooth. You can add more oat milk (or lemon juice) if you prefer a thinner texture, or less if you want it thicker. Play with it. A variation could also be to add some parsley leaves in the avocado dip.

Take the baking pan out of the oven, and prepare the plates. Decorate them with the avocado dip, the parsley pesto, and some parsley leaves. End then, ENJOY!

Vine recommendation:
Rosa Rosa 2017, Fattoria La Vialla, Italy, organic and vegan