Potato timbale, cauliflower scrambled eggs and figs

Boil the potato and the cauliflower. Meanwhile, cut the onion into julienne strips and cook it in a frying pan with EVOO.

When the onion is done, add the mushrooms. Then the cauliflower separated into small florets.

Separate one egg yolk from the eggs and set aside. Beat the rest adding the nutritional yeast, onion powder, pepper and salt. Wash and cut two of the figs into small pieces. Add the figs and the egg to the frying pan, stirring well to make a not too curdled scrambled egg. Turn off the heat and set aside.

With the potato already boiled and tempered, peel it and mash it, adding a little EVOO, pepper, salt and the remaining egg yolk.

Assemble the timbale with the help of a circular mold. Put the puree as a base, on top of the onion, cauliflower, mushrooms and figs scrambled eggs. Crown with a fig cut into strips and pumpkin seeds.