Roasted Cabbage with Lemony Millet Mushroom Cakes, White Bean Cream and Toasted Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper. Arrange the cabbage wedges on the tray, brush with 30 ml / 2 tbsp olive oil, and season with 3 g / 1/2 tsp salt, 1 g / 1/2 tsp black pepper, and 2 g / 3/4 tsp smoked paprika.

2. 2

   Roast the cabbage for 30 to 35 minutes at 220 °C / 425 °F, turning once halfway through, until tender and deeply browned at the edges.

3. 3

   While the cabbage roasts, heat 15 ml / 1 tbsp olive oil in a skillet over medium heat. Add 100 g / about 2/3 cup chopped onion and 10 g / 3 cloves garlic. Cook for 2 to 3 minutes until softened.

4. 4

   Add the chopped mushrooms, 2 g / 3/4 tsp smoked paprika, 1 g / 1/2 tsp cumin, 2 g / 1/2 tsp salt, and 1 g / 1/2 tsp black pepper. Cook for 8 to 10 minutes, stirring, until the mushrooms release their moisture and the mixture becomes concentrated. Transfer to a bowl and let cool for 5 minutes.

5. 5

   Add the cooked millet, chickpea flour, 10 g / 2 tbsp parsley, half of the lemon zest, and 15 ml / 1 tbsp lemon juice to the bowl. Mix and lightly mash until the mixture holds together. Shape into 8 cakes.

6. 6

   Wipe out the skillet and heat 15 ml / 1 tbsp olive oil over medium heat. Cook the cakes for 3 to 4 minutes per side until firm and crisp outside. Work in batches if needed.

7. 7

   For the cream, place the white beans, the remaining 50 g / about 1/3 cup onion, 5 g / 2 cloves garlic, Dijon mustard, 30 ml / 2 tbsp lemon juice, 15 ml / 1 tbsp olive oil, vegetable broth, 2 g / 1/2 tsp salt, 1 g / 1/2 tsp cumin, and the remaining lemon zest in a blender or food processor. Blend until very smooth.

8. 8

   Taste the cream and adjust with more salt or black pepper if desired. If it is too thick, add 15 to 30 ml / 1 to 2 tbsp extra vegetable broth.

9. 9

   To serve, spread a layer of white bean cream on each plate. Top with 2 roasted cabbage wedges and 2 millet cakes per serving.

10. 10

    Finish with the toasted hazelnuts, the remaining parsley, the chives, and a final drizzle of the remaining 15 ml / 1 tbsp olive oil divided among the plates. Serve hot or warm.