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RECIPE
11 INGREDIENTS8 STEPS1HR 10MIN

Roasted Baby Cauliflowers with Polonaise and Venere Risotto

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Roasted baby cauliflowers make a perfect dinner for your family, topped with polonaise and served over venere risotto, this will be your new favorite dinner.

1HR 10MIN

Total Time
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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Roasted Baby Cauliflowers
4
Baby Cauliflower
Polonaise
1
Shallot
to taste
to taste
1/3 cup
Venere Risotto
1/4 cup
1/3 cup
Panko Breadcrumbs
1/2
hard-boiled
1 Tbsp
Fresh Parsley , chopped
to taste
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Nutrition Per Serving
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CALORIES
517
FAT
30.5 g
PROTEIN
11.4 g
CARBS
55.2 g

Author's Notes

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

Directions

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Step 1
(Pre-)heat cooking space to 210°C with Hot air + steaming
Step 2
Discard the green leaves, place the Baby Cauliflower (4) on the lined baking tray and put into the preheated cooking space. Cook.
Step 3
Put the food in
Step 4
Hot air + steaming 210°C for 25 Mins
Step 5
Take the cauliflower out of the cooking space and sprinkle the polonaise on top. Serve with the venere rice.
Step 6
Finely chop the Olive Oil (to taste) and sweat in Shallot (1). Add the Black Rice (200 gram) and prepare according to the instructions on the packet. Add Salt (to taste).
Step 7
Immediately before serving, stir in the Butter (75 gram), then arrange on the plates.
Step 8
Shell and chop the Egg (1/2). Heat the Butter (4 tablespoon) in a pan, add the Panko Breadcrumbs (6 tablespoon) and roast until golden-brown. Add the chopped egg and Fresh Parsley (1 tablespoon) at the end. Season with Salt (to taste) to taste.

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Nutrition Per Serving
Calories
517
% Daily Value*
Fat
30.5 g
39%
Saturated Fat
17.7 g
88%
Trans Fat
0.0 g
--
Cholesterol
95.3 mg
32%
Carbohydrates
55.2 g
20%
Fiber
6.8 g
24%
Sugars
5.7 g
--
Protein
11.4 g
23%
Sodium
104.4 mg
5%
Vitamin D
0.1 µg
0%
Calcium
88.4 mg
7%
Iron
2.5 mg
14%
Potassium
829.6 mg
18%
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