John Myers
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Cauliflower-cam-baked with Braised Tomatoes
The perfect cauliflower-cam-baked with braised tomatoes recipe with a picture and simple step-by-step instructions.
Cauliflower Cam:
- 600 g Cauliflower fresh
- 1 great Egg
- 80 g Almond flour
- 50 g Cream cheese
- 120 g Freshly grated Parmesan
- 30 g Grated Emmental
- 30 g Seasoned salt from my KB
- 30 g Garlic pepper from my KB
- 1 tsp Marjoram fresh
- Fresh parsley
- Freshly grated nutmeg
- Telly cherry pepper
Roast tomatoes:
- 250 g Tomatoes
- 2 Handful Dried tomatoes
- 1 small Onion
- 1 Clove of garlic
- 1 tbsp Olive oil
- 2 tbsp Tomato paste
- Chopped rosemary
- Fresh oregano
- 2 tbsp Balsamic vinegar
- 2 tbsp Seasoned salt from my KB
- 2 tbsp Garlic pepper from my KB
- 2 tbsp Telly cherry pepper
Cauliflower Cam:
- Clean and chop the cauliflower. Wash and cook in salted water for 10 minutes. Then rinse with cold water and puree with an egg and the almond flour. Then mix well with the cream cheese, Parmesan, Emmental, seasoned salt, garip pepper, nutmeg, pepper, marjoram and parsley. Let it steep briefly.
Meanwhile preheat the oven to 180 ° / convection!
- Then line a baking sheet with parchment paper. Using 2 tablespoons of the cauliflower mixture, cut the lobes and place them on the baking paper. Bake in the oven for 10-20 minutes! Depending on the desired tan! 🙂
Braised tomatoes:
- In the meantime, wash the tomatoes, quarter them and remove the stalk, cut again. Chop the sundried tomatoes and peel the onion and garlic. Dice the onion and grate the garlic.
- Heat the olive oil in a saucepan and fry the onions, then add both tomato cubes, fry briefly. Then add tomato paste. Deglaze with 50ml water! Add rosemary, oregano and garlic and season with seasoning salt, garlic pepper, pepper and balsamic vinegar. Braise lightly in front of you until the cams are done!
- Serve! 🙂
Garlic pepper:
- Garlic and pepper all-rounder; o)
Seasoning salt:
- My seasoning salt
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