Cauliflower pâté

We usually associate pates with fatty meat dishes. Traditional varieties are often difficult for our body to digest and have an adverse effect on our health. It is worth remembering, however, that such a dish can also be prepared in a vegetarian option! It might be a very good alternative for lunch, but it also works great as one of the dishes for for your Christmas table. You can prepare the pate two days before Christmas and keep it in the fridge waiting until guests arrive. You needn’t worry when someone drops by – after all, you have this delicious cauliflower pate just in case 🙂

Preparation:

I cut the cauliflower into florets, sprinkled them with olive oil and baked at 180°C for about 40 minutes. I rinsed the groats once or twice under cold running water and cooked it according to the recipe on the packaging. Then I sliced the leek and onion. Next, I melted the clarified butter in a pan and slightly fried the white part of the leek with the onion. I stirred in a diced apple and spices and stewed it all with the lid on adding a bit of water. I put all the ingredients with the groats and the cauliflower into a bowl and blended them until smooth. If the mixture gets too thick, you can add a bit of water. I transferred it into a tin lined with baking paper and baked at 200°C for about 40 minutes.