Ingredients
- 400 g cauliflower florets
- 50 g grated Parmesan
- 50 g Panko
- 2 eggs
- salt, pepper
- 50 g rocket
- 2 figs
- 100 g soft goat cheese
- 2 tbs pine nuts, toasted
Preparation
1. Finely chop the cauliflower in the Quick Cut. Combine with Parmesan, Panko, and eggs in a bowl and season to taste with salt and pepper.
2. Using the 24 cm lid, cut out a 28 cm circle from the baking paper.
3. Line the pot with baking paper, place cauliflower mixture on top, distribute and press down evenly. Close with the lid.
4. Place the pot on the Navigenio, switch to “A” and heat until the roasting window is reached.
5. Place the pot on the inverted lid, place the Navigenio overhead, switch to low level, bake for approx. 10 minutes.
6. Clean the rocket, clean the figs and cut them into wedges.
7. Gently pull the cauliflower base out of the pot with the help of the baking paperl. Spread cream cheese on top in small dollops. Arrange rocket, figs and pine nuts on top and serve immediately.
Tip
- Figs, rocket and pine nuts can also be exchanged for pears, baby spinach and walnuts for a change.
This recipe has been tested and approved by AMC.
Reviews