Ingredients
- 700 g cauliflower
- 100 g grated, full-flavored cheese
- 1 egg
- 1 ts nutmeg
- salt, pepper
- 10 colorful cocktail tomatoes
- 1 spring onion
- 150 g burrata or mozzarella
- 2 tbs olive oil
- Fresh basil leaves
Preparation
1. Clean the cauliflower and chop the florets in the Quick Cut. Knead in a dish with the cheese, egg and spices (ideally with your hands).
2. Cut out a circle of baking paper with a diameter of 28 cm with the help of a 24 cm lid.
3. Place the pot on the Navigenio and heat on level 6 up to the roasting window. Switch to level 2, line the pot with baking paper, spread the mixture over top, and press down a little.
4. Place the pot in the upturned lid. Place the Navigenio overhead and switch to high level, bake for approx. 5 minutes
5. Wash and halve the cocktail tomatoes, wash the spring onion, and slice them into rings. Carefully remove the cauliflower dough using the baking paper. Spread both over it. Tear the Burrata into pieces using a fork, place it on top, drizzle with olive oil, and serve with basil leaves.
Tip
- Crumple up the circle of baking parchment and smooth it again. This makes it easier to lay it out in the hot pan.
- This recipe can also be a delicious starter for 4 people.
This recipe has been tested and approved by AMC.
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