Cabbage for a snack

Ingredients

• 2 bunchescavolo nero
• to tasteextra-virgin olive oil
• to tastesalt
• as neededcavolo nero cooking water
• 200 gcauliflower
• to tasteextra-virgin olive oil
• to tastesalt
• 100 mlsoy cream
• 5 gcider vinegar
• 5 glemon juice
• to tasteextra-virgin olive oil
• to tastesalt
• 100 gbroccoli
• 100 gBrussels sprouts
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteicing sugar
• to tastepea shoots
• to tasteextra-virgin olive oil

Instructions

1. 1

   Blanch the greens

   Blanch the cavolo nero in salted water for 2 minutes, then transfer it to a bowl of iced water. Leave it until completely cool.

2. 2

   Blend the cream

   Blend the cooled cavolo nero at high speed with some of its cooking water. Add extra-virgin olive oil and adjust the salt.

3. 3

   Roast the vegetables

   Meanwhile, wash and trim the broccoli into florets and quarter the Brussels sprouts. Season them with icing sugar, extra-virgin olive oil and salt, then roast at 185°C for 4 minutes.

4. 4

   Mix the dressing

   Put the soy cream in a bowl and add the cider vinegar, lemon juice, extra-virgin olive oil and a pinch of salt. Whisk until combined.

5. 5

   Cook the cauliflower

   Wash the cauliflower and process it until it resembles couscous. Heat a pan with a little extra-virgin olive oil, add the cauliflower and a pinch of salt, and cook briefly so it stays crunchy.

6. 6

   Arrange and garnish

   Plate the cavolo nero cream as the base, then add the roasted broccoli and Brussels sprouts and the cauliflower. Spoon the sour cream over the top and finish with pea shoots and drops of extra-virgin olive oil.

What is this cabbage snack?

This is a composed vegetable dish rather than a conventional snack: cavolo nero is blended into a smooth base, with cauliflower, roasted brassicas and a tangy soy cream layered on top.

It draws on familiar European ingredients, while the couscous-like cauliflower and contrasting textures give the plate a more playful feel. The smooth purée and sharp dressing help tie the vegetables together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The cauliflower and other vegetables provide most of the carbohydrate, while olive oil and soy cream contribute much of the fat; the soy cream is the main listed source of protein. To make a more balanced meal, serve it with a protein-rich accompaniment such as beans or lentils.

Building the cavolo nero cream

Blanching: cook the leaves for just 2 minutes, then cool them promptly in iced water. This stops the cooking and gives you cooled greens ready to blend.

Blending: add the cooking water gradually until the purée reaches a spoonable consistency. Olive oil and salt round out the flavour, so taste and adjust before plating.

Keeping the cauliflower crisp

Processing: pulse the cauliflower until the pieces are similar in size to couscous, checking as you go so it does not turn into a paste.

Cooking: use a hot pan and cook it only briefly with a little oil and salt. The recipe calls for a crunchy finish, so take it off the heat before it softens too much.

Roasting broccoli and sprouts

Cutting: divide the broccoli into florets and quarter the Brussels sprouts so they are ready to season and roast.

Timing: roast them at 185°C for 4 minutes, as directed. This is a very short cooking time, so check their texture and avoid leaving them in longer than needed.

Whisking the soy sour cream

Seasoning: combine soy cream with cider vinegar, lemon juice, olive oil and a pinch of salt. Whisk until the ingredients are blended.

Balance: the vinegar and lemon bring acidity to the creamy dressing. Taste it before serving, keeping the flavour bright without overpowering the vegetables.

Plating and serving

Layers: spread the cavolo nero cream first, then arrange the cauliflower and roasted vegetables on top. Add the soy sour cream, pea shoots and a few drops of olive oil last.

Serving: assemble the plate shortly before eating to preserve the cauliflower's crunch. It can be served as a snack-sized plate or alongside other dishes.

Recipe notes & tips

• Cool the cavolo nero completely in iced water before blending it.
• Add the cavolo nero cooking water a little at a time to control the cream's consistency.
• Pulse the cauliflower in short bursts to avoid making it too fine.
• Keep the cauliflower cooking brief so it retains a crunchy texture.
• Whisk the soy cream dressing until the vinegar and lemon juice are evenly mixed through.
• Add the pea shoots and finishing oil just before serving.

Variations

• Add beans: serve with cooked white beans for a more substantial plate.
• Change the greens: use another leafy cabbage in place of cavolo nero if needed.
• Add herbs: finish with chopped parsley for a fresh, savoury note.
• Adjust the dressing: use a little more lemon juice for a sharper finish.
• Vary the garnish: add another type of tender shoot if pea shoots are unavailable.

Common mistakes to avoid

• Over-blanching the cavolo nero: keep it to 2 minutes, then cool it promptly in iced water.
• Adding too much cooking water: blend it in gradually so the cream does not become runny.
• Over-processing the cauliflower: pulse it only until it resembles couscous.
• Softening the cauliflower: keep its pan time short and remove it while still crunchy.
• Over-roasting the vegetables: check them after the specified 4 minutes at 185°C.
• Dressing too early: add the soy cream and garnish during plating to keep the layers distinct.

How to store

Store leftover components separately in covered containers in the fridge and use within 2 days. Reheat the roasted vegetables and cauliflower gently, then assemble with the chilled dressing and fresh pea shoots; the cauliflower may lose some crunch after storage.

Frequently asked questions