制备过程
25 分钟
烘烤的时间:烘烤时间取决于机器
40 分钟
份
4
Vegetables
2 cauliflowers (each about 600 g)
2 red peppers
Muhammara
1 clove of garlic
75 g walnut kernels
3 tbsp olive oil
1½ tsp harissa
1 knife tip of cumin powder
Some salt
Some lemon juice
Serving
2 tbsp pomegranate seeds
Vegetables
Preheat the cooking space to 230 °C using the hot air with steaming mode without steam.
Wash the cauliflower and remove the green leaves. Place the heads on a baking tray lined with baking paper.
Wash, quarter and deseed the red peppers. Place on the baking tray, cut-side down, next to the cauliflower.
Roast in the middle shelf position for 20 minutes.
Take the peppers out of the cooking space.
Switch on the steam, reduce the heat to 170 °C and roast the cauliflower for a further 20 minutes.
Muhammara
Carefully peel the skins off the red peppers. Finely purée the peppers together with the other ingredients up to and including the cumin. Season with salt and lemon juice to taste.
Serving
Arrange the cauliflower on a platter. Spread the muhammara over the cauliflower and sprinkle pomegranate seeds over the top.
Cooking steps
将发酵桶预加热 热风 到 230°C
Preheating finished. Put the food in.
在 热风 期间为 230 20 分钟°C
操作
在 热风+清蒸 期间为 170 20 分钟°C
附加信息
食谱编号
S01
创建人
V-ZUG 瑞族
创建时间
2022/1/26