Ingredients
-
Roasted cauliflower:
-
1/4 cauliflowercut into a large slip
-
10cl plant or dairy milk
-
30g flour
-
panko breadcrumbs
-
spices
-
salt, pepper
-
For the velouté:
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1/2 cauliflowersteamed cauliflower florets
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1 stock cube
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100ml boiling water
-
creme fraiche
-
Raw cauliflower for tabbouleh:
-
1/4 cauliflower
-
flat-leaf parsley or coriander
-
olive oil
-
spices, paprika, salt, pepper
Ingredients
Roasted cauliflower: |
|
| 1/4 cauliflower | |
| 10cl plant or dairy milk | |
| 30g flour | |
| panko breadcrumbs | |
| spices | |
| salt, pepper | |
For the velouté: |
|
| 1/2 cauliflower | |
| 1 stock cube | |
| 100ml boiling water | |
| creme fraiche | |
Raw cauliflower for tabbouleh: |
|
| 1/4 cauliflower | |
| flat-leaf parsley or coriander | |
| olive oil | |
| spices, paprika, salt, pepper | |
Steps
|
1
|
Start by cutting a large slice from the middle of the cauliflower. Cut off the florets from the other two sides. Keep half of the cauliflower to steam later, the rest will be used raw to make tabbouleh. |
|
2
|
For the roasted cauliflower slice: dip the slice in milk, then flour, and then panko breadcrumbs to form a crust. Scatter the spices on top and place the slice on the baking tray. |
|
3
|
Add the florets (half cauliflower) to the tray to steam them and make a velouté. |
|
4
|
Put the tray in the oven to cook on Steam 1 for 20 minutes. |
|
5
|
Remove the florets when cooked. Leave the cauliflower slice in the oven to cook on Grill 1 for 5 to 10 mins, until it becomes golden and crispy. |
|
6
|
For the velouté: mix the steamed florets in a food processor with boiling water and the stock cube. Add the crème fraiche and mix everything to create a smooth velouté. |
|
7
|
For the raw tabbouleh: mix the remaining raw cauliflower, then add the spices, flat-leaf parsley and olive oill. |
|
8
|
When serving: place the velouté on the bottom of the plate, then the roasted cauliflower and then tabbouleh to finish. |
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