1 medium-sized cauliflower (1.5 kg)
2 1/2 tablespoons of salt
1.5 kg of yam
2 tablespoons of lemon juice
4 medium-sized onions (400 g) finely chopped
1/3 cup of butter (65 g)
2 tablespoons of caraway seeds (kummel)
1/2 cup of black raisins (80 g)
1 medium-sized cauliflower (1.5 kg)
2 1/2 tablespoons of salt
1.5 kg of yam
2 tablespoons of lemon juice
4 medium-sized onions (400 g) finely chopped
1/3 cup of butter (65 g)
2 tablespoons of caraway seeds (kummel)
1/2 cup of black raisins (80 g)
Remove the leaves from the cauliflower and discard the central part
Wash them in running water and reserve
In a large pot, bring 6 liters of water to a boil
Season with 1 tablespoon of salt
Add the cauliflower leaves and cook until they become slightly tender (about 5 minutes)
Drain and reserve
Peel the yam
Place it in a medium-sized pot, cover with 2 liters of water, season with 1 tablespoon of salt and lemon juice
Bring to a boil and cook until tender (about 20 minutes)
Drain, place in a bowl, coarsely mash with a fork and reserve
In another medium-sized pot, sauté the onions in butter over low heat, stirring occasionally, until they become soft (about 3 minutes)
Add the reserved yam, caraway seeds, and remaining salt
Mix and remove from heat
Preheat oven to 200°C (hot)
Line a 25 cm diameter mold with aluminum foil
Cover the bottom and sides of the mold with a layer of cauliflower leaves
Sprinkle with 1/3 of black raisins and cover with 1/3 of yam mixture
Repeat the layers two more times, finishing with a layer of cauliflower
Cover with aluminum foil
Bake in the preheated oven until hot (about 25 minutes)
Remove from mold, sprinkle with caraway seeds and serve immediately
291 calories per slice
