Roasted baby cauliflowers with polonaise and Venere risotto
Baby cauliflowers
(Pre-)heat cooking space to 210°C with Hot air + steaming | |
4 baby cauliflowers | |
Discard the green leaves, place the baby cauliflowers on the lined baking tray and put into the preheated cooking space. Cook. | |
Put the food in | |
Hot air + steaming 210°C for 25 Mins | |
Take the cauliflower out of the cooking space and sprinkle the polonaise on top. Serve with the venere rice. |
Venere risotto
1 shallot | |
Olive oil | |
200 g venere rice (wholegrain black rice) | |
Salt | |
75 g butter | |
Finely chop the shallot and sweat in olive oil. Add the rice and prepare according to the instructions on the packet. | |
Immediately before serving, stir in the butter, then arrange on the plates. |
Polonaise
4 tbsp butter | |
6 tbsp Japanese panko breadcrumbs | |
½ egg, hard-boiled | |
1 tbsp parsley, chopped | |
Salt | |
Shell and chop the egg. Heat the butter in a pan, add the Japanese panko breadcrumbs and roast until golden-brown. Add the chopped egg and parsley at the end. Season to taste. |
Tips
The cauliflower can also be served with salted nut butter or tahini.
Baking tray
Quantity | Ingredient |
---|---|
4 tbsp | butter |
4 | baby cauliflowers |
200 g | venere rice (wholegrain black rice) |
1 | shallot |
Olive oil | |
75 g | butter |
6 tbsp | Japanese panko breadcrumbs |
1 tbsp | parsley |
Salt | |
½ | egg |
Customer reviews (1)
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Liesbeth T.
Customer review in French
Cuisson chou-fleur
August 3, 2020
J'ai profité de la recette pour la cuisson d'un gros chou-fleur, coupé en 6 et ensuite épicé. Cuisson au top et sans stress❤️.
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