Mushrooms Cones with Cauliflower Cream

Servings: 4
Prep time: 35
Cooking time: 40
  1. Mix the flour with the mushrooms, previously soaked and chopped finely, 2 tablespoons of olive oil, a pinch of salt and enough water to obtain a smooth paste. Cover it and let it rest for 30 minutes.
  2. Divide the cauliflower into florets, then steam or boil to cook for 10 minutes. Put aside the 4 smaller and undamaged florets, and crush the other with a fork.
  3. Saute the sliced leeks with 2 tablespoons of olive oil for 10 minutes in a little thick-bottomed pan. Add the crushed florets, salt and continue for 5 minutes. Let cool and then blend it all briefly, mixing it with cottage cheese and chopped olives. Blend with care even the beet along with half a tablespoon of olive oil, a little salt and water that is used for a sauce rather fluid. Season the sauce with the whole florets, to give it a llittle color.
  4. Fold for more times 4 large sheets of aluminum to get 4 squares of about 12x12 cm, then wrap forming cones and grease slightly outside (who owns the molds cone will be in advantage).
  5. Roll out the pastry and cut into strips, 2 cm wide. Wrap around the aluminum cones and bake at 190 ° C for 10-15 minutes, until the cones of dough will be dry and golden. Let them cool before separating from aluminum.
  6. Fill the cones, decorat the opening with colorful florets and serve immediately.