Recipe: Air Fryer Red Cabbage Steak with Crispy Chickpeas and Cauliflower puree

INGREDIENTS

1 kg red cabbage

400 g canned chickpeas

700 g cauliflower

1 orange

2 cloves garlic

2 tsp cayenne pepper

1 tsp ground cumin 

6 tbsp olive oil

1 shallot

15 g parsley

½ lemon

salt

pepper

Remove the first outer leaves of the red cabbage and then cut crosswise into at least 4 thumb-thick slices or "steaks". Season with salt and pepper and place on the Air Fry & Grill Tray. Drain chickpeas and dry excess liquid with a paper towel. Zest the orange and juice half of the orange. Very finely mince half of the garlic. 

Preheat the oven to 200 °C Air Fry. In a small bowl, whisk together orange juice and half of the zest, 1 tsp cayenne pepper, 1 tbsp olive oil, halve of the minced garlic, ½ tsp cumin, and season with salt. Brush the cabbage steaks with the mixture and add to one half of the Air Fry & Grill Tray. In a second bowl, add the other half of the orange zest, 2 tbsp olive oil, 1 tsp cayenne pepper, the remaining minced garlic, ½ tsp cumin, and season with salt. Add the chickpeas, toss, and add them to the Air Fry & Grill Tray. Air fry the cabbage and chickpeas for approx. 17 - 20 minutes on shelf level 2, until crispy.

For the cauliflower puree, cut cauliflower into florets, add to a pot, along with the remaining garlic clove. Bring to a boil in salted water on Induction Hob level 9, then let simmer until tender on level 6 for approx. 20 minutes with a lid on.

While the cauliflower is cooking, make the gremolata. Finely dice the shallot, then the parsley. Zest and juice the lemon. Then add to a bowl with 3 tbsp olive oil. Mix well to combine and season with salt and pepper.

Drain cauliflower, transfer to a large measuring cup and puree until very smooth, approx 2 min. Season with salt and pepper.

Spread the cauliflower puree evenly on plates and top each with a red cabbage steak. Top with the crispy chickpeas and finish with the gremolata. Enjoy!