Roasted baby cauliflowers with polonaise and Venere risotto

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

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