Chanterelles, cauliflower, quinoa and browned butter | Sami Tallberg

Ingredients

• 6 tbsp Organic butter
• 1 Garlic clove, halved
• 1 tbsp White wine vinegar
• A small piece of Bay leaf
• 1 tsp Thyme or pine, spruce, or juniper needles
• 2 handfuls Chanterelles
• 400 ml Coconut cream
• A couple of Thyme sprigs
• 1 Garlic clove, peeled
• Freshly ground sea salt and black pepper
• 1 medium-sized Cauliflower
• 400 g Brussel sprouts, halved
• Sea salt
• 100 g Quinoa
• 250 ml Vegetable broth
• 1 Garlic clove, peeled and sliced
• 1 tbsp Olive oil