Ingredients
- 1 cauliflower
- 1 onions
- 2 twigs tarragon
- 4 stalks parsley
- 30 g butter
- 30 g flour
- 500 ml milk
- salt, pepper
- nutmeg
- 2 tbs lemon juice
- 200 g cocktail tomatoes
- 250 g pineapple (canned)
- 75 g grated cheese
- 2 tbs breadcrumbs
Preparation
1. Clean the cauliflower, divide it into small florets and add them dripping wet into the large pot.
2. Place the pot on the Navigenio and heat on level 6 up to the vegetable window, switch to a low level and cook for approx. 15 minutes in the vegetable area.
3. Peel and finely cut the onion. Chop the tarragon leaves and parsley.
4. For the sauce, put the onions in the small pot, heat the Navigenio on level 6 up to the roasting window, switch to level 2 and add butter.
5. Stir in the flour and gradually pour in milk while stirring constantly and bring to a boil. Let simmer for approx. 5 minutes. Season with salt, pepper, nutmeg, lemon juice and herbs.
6. Quarter cocktail tomatoes, cut the drained pineapple into pieces, add both to the cauliflower. Pour the sauce over top and sprinkle with cheese and breadcrumbs.
7. Put the pot in the inverted lid, place the Navigenio overhead and switch to the high level, gratinate for approx. 10 minutes.
This recipe has been tested and approved by AMC.
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