ROASTED CAULIFLOWER WITH TOMATO PESTO Miele Culinary Experts
INGREDIENTS Tomato pesto 200 g (1 1 / 3 cups) sundried tomatoes, drained 150 g (1 cup) pine nuts, toasted 1 garlic clove, crushed 1 tsp lemon juice 80 ml ( 1 / 3 cup) extra virgin olive oil, or more if required Salt and pepper, to taste Baked cauliflower 1 cauliflower, approximately 1 kg 60 ml (¼ cup) olive oil 2 tbsp Ras el hanout spice mix Fine sea salt
Serves 4
Preparation time 10 minutes
Cooking time 1 hour 15 minutes, plus cooling time Appliance/function Combi mode Moisture Plus Dialog oven
METHOD
Tomato pesto 1. P lace dried tomatoes, pine nuts, garlic, juice and oil in a food processor and blend until almost smooth. Season to taste. Add more oil if needed. Baked cauliflower 1. R emove the large outer leaves from the cauliflower, if attached, and trim the base so that the cauliflower can sit flat. 2. P lace the cauliflower on a universal tray. Drizzle with the olive oil and sprinkle the spice and salt over the cauliflower. 3. S elect Moisture Plus with Fan Plus at 200°C with 3 manual bursts of steam, releasing a burst of steam at 1 minute, a second burst of steam at 10 minutes, and a third burst of steam at 20 minutes. 4. P lace the cauliflower in the oven on shelf level 2. Cook for 45 minutes, or until soft enough to pierce with a knife. 5. S erve the cauliflower with the tomato pesto. Alternative appliance method Combi steam oven • P lace into the Combi steam oven and select Combi mode: Fan Plus at 200°C + 60% moisture and cook for 50 minutes. Dialog oven • S elect Gourmet Profi + M Chef + Moisture Plus with Fan Plus at 200°C + GU: Strong Intensity + Preheat ON + 3 timed bursts of steam, releasing the bursts of steam at 1 minute, 10 minutes and 15 minutes + Duration 40 minutes
Hints and tips • R ed pesto will keep refrigerated for up to 7 days in an airtight container.
• Y ou can use store bought or homemade dried tomatoes for this recipe. Make your own dried tomatoes in summer when they are in season. Place trays of cut tomatoes into the oven on the Drying function at 90°C for 1 hour 30 minutes, or until dried. Freeze tomatoes or store in sterilised jars covered in oil. • R as el hanout is a North African spice mix, while it can vary it most often contains pepper, ginger, cumin, coriander and cinnamon.
19.
Made with FlippingBook interactive PDF creator