Orellanas over mashed ahuyama, avocado salad and cauliflower in ogao

FOR THE PUMPKIN PUREE
Preheat the oven to 180ºC
Cut and clean well the pumpkin, remove the seeds, massage it with salt, curcuma, olive oil to taste and put it in an oven mold with 1 large glass of water in the base. Leave it for 30 minutes or until it is soft and golden brown, if necessary add more water. Remove from the oven, pass through a potato masher and use the remaining water for texture. Reserve in a pot to heat at the moment of serving, adjusting salt and pepper if necessary. Finish with a drizzle of olive oil for shine.
 
FOR THE SALAD
Cut the avocado just before serving, season with salt and pepper, add olive oil, wine vinegar, diced vegan cheese, stir well and take to the freezer for 5 minutes, this is the last thing you put on the plate.
 
FOR THE CAULIFLOWER
Ogao: Finely chopped onions, garlic and chives in a pan with olive oil and a pinch of salt. Stir well. Add curucma, paprika, half of the fresh coriander, stir and now the tomatoes cut into small cubes, add all the juice they release. Lower the heat, cover and leave for about 6 minutes. Open, add 6 tablespoons of water, stir well. Add 1 tablespoon of powdered panela or honey, stir. Add the finely chopped cauliflower and cook, stirring for 3 minutes. Finish with the rest of the cilantro, remove from heat, stir and set aside.
 
FOR THE ORELLANA
Cut it so that it is as whole as possible. If they come loose, choose large and small per person.
Heat a non-stick frying pan. When it is hot, add sea salt to the pan, add the orellana on one side, leave for 1 minute, lower the heat and leave until golden brown. Repeat the process on the other side, or its sides if it is large. And ready!
 
PLACE
In a white plate (or the color of your choice), place the puree in the center. To the right side and bordering the puree the cauliflower, to the left side in the same way the salad and finish with the cauliflower covering the right half of the puree. That's it! 
You can sprinkle pepper on top.

Pairing? A delicious rosé or young red wine. Enjoy!