Roasted baby cauliflowers with polonaise and Venere risotto

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Venere risotto

1 shallot
Olive oil
200 g venere rice (wholegrain black rice)
Salt
Finely chop the shallot and sweat in olive oil. Add the rice and prepare according to the instructions on the packet.
75 g butter
Immediately before serving, stir in the butter, then arrange on the plates.

Baby cauliflowers

4 whole baby cauliflowers
Discard the green leaves, place the baby cauliflowers on the lined baking tray and put into the preheated cooking space. Cook.
(Pre-)heat cooking space to 210°C with Hot air + steaming
Put the food in
Hot air + steaming 210°C for 25 Mins

Polonaise

4 tbsp butter
6 tbsp Japanese panko breadcrumbs
½ egg, hard-boiled, shelled and chopped
1 tbsp parsley, chopped
Salt
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 with the salt.

Arranging on the plate

Take the cauliflower out of the cooking space and sprinkle the polonaise on top. Serve with the venere rice.

Tips

The cauliflower can also be served with salted nut butter or tahini.

Baking tray

Quantity Ingredient
1 shallot
½ egg
Salt
4 whole baby cauliflowers
1 tbsp parsley
Olive oil
200 g venere rice (wholegrain black rice)
75 g butter
4 tbsp butter
6 tbsp Japanese panko breadcrumbs

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