Grilled Cabbage and Fennel with Maple Mustard Cream
Ingredients
Maple Mustard Cream
-
3
tablespoons
raw cashew butter
-
1
tablespoon
grainy mustard
-
2
teaspoons
maple syrup
-
1
teaspoon
white wine or champagne vinegar
-
¼
teaspoon
yellow mustard
-
½
teaspoon
nutritional yeast
-
½
teaspoon
onion powder
-
to taste
sea salt and ground black pepper
-
¼
cup
water
Grilled Vegetables
-
¼
cup
olive oil
-
1
clove
garlic, thinly sliced
-
½
teaspoon
sumac
-
1
small head
green cabbage, tough outer leaves trimmed
-
1
bulb
fennel, fronds trimmed and reserved
-
1
medium
red onion, tough outer peel removed
-
to taste
nigella seeds, for garnish (optional)
-
to taste
ground chillies or chili flakes, for garnish (optional)
-
to taste
reserved fennel fronds, for garnish (optional)
Instructions
- Prepare the maple mustard cream by whisking together all the cream ingredients until smooth and set aside.
- Infuse the olive oil by heating it with sliced garlic and sumac until the garlic is light golden brown, then set aside.
- Preheat the grill to high and prepare the vegetables by cutting them into appropriate sizes.
- Brush the vegetables with the garlic and sumac-infused oil and season with salt and pepper.
- Grill the vegetables, starting with the oil side down, until char marks appear and they begin to soften, then flip and grill the other side.
- Once cooked, transfer the grilled vegetables to a platter and drizzle with the maple mustard cream.
- Garnish with golden garlic chips and any optional garnishes before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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