with Cauliflower Puree
Missing SeaDream’s Dream Cuisine? Try your hand at preparing one of our chef’s classic roulades. While you might not have the fresh sea breezes and stunning coastal views to complement your dining experience at home, this easy-to-prepare recipe makes the perfect appetizer or side dish for an afternoon or evening meal. And it's guaranteed to have you dreaming about your next SeaDream yachting journey and the gastronomical experience that accompanies every voyage.
Ingredients:
- 50 g. boiled quinoa
- 20 g. chopped mixed bell peppers
- 20 g. each of chopped onions and garlic
- 50 ml. (about 1.6 ounces) virgin olive oil
- 1 sprig fresh thyme, chopped
- salt and pepper to taste
- 1 thinly sliced zucchini
- 1 thinly sliced yellow squash
- 2 thinly sliced pieces of eggplant
- 2 thinly sliced pieces of fresh carrot
- 1 thinly sliced piece of roasted red pepper
- 2 pieces of asparagus
- 2-4 cherry tomatoes
- 30 g. steamed cauliflower
- fresh parsley for garnish
Savory or sweet, a traditional roulade is a dish made of filled rolled meat or pastry. Our vegan version substitutes fresh grilled vegetables for protein or pastry. Traditionally found in many European cuisines, the term roulade originates from the French word rouler, meaning "to roll.”
Instructions:
1. Heat the olive oil in a pan and sauté onions and garlic until lightly cooked. Add chopped peppers and thyme, sauté for 1 minute, then add cooked quinoa, salt pepper to taste, and mix well in pan. Place aside.
2. Marinate all the sliced vegetables with chopped garlic, olive oil, and salt and pepper. Grill on a flat grill. (Hint: works well on an outdoor mesquite grill as well.)
3. Once grilled, arrange all grilled vegetables in a row. Scoop the cooked quinoa and place amongst the vegetables. Roll the vegetables up with the quinoa inside, like a sushi roll. Prepare cauliflower puree.
4. To prepare the cauliflower puree: Steam cauliflower, add salt and pepper to taste, and puree in a blender or food processor. If you like an extra kick, you may also add a small clove of minced raw garlic and a teaspoon of virgin olive oil while processing.
5. Garnish with fresh parsley.
Serves: 2-4
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