Filter
Reset
Sort ByRelevance
Rosemary
Cauliflower with sauces
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C. Grease the oven dish. Cut large cauliflower florets from the stalk and cook them in a pan with plenty of boiling water with salt in 4 minutes al dente. Drain them in a colander. Then scoop them in a bowl with salt, freshly ground pepper and a little olive oil. Divide the cauliflower florets into the roasting tray.
-
Cut the sausages into 2 cm thick pieces and divide them with the potato wedges between the cauliflower florets. Sprinkle the thyme over it and sprinkle it generously with olive oil. Change everything.
-
Slide the roasting tray into a ridge in the middle of the oven and roast everything in 35 minutes until brown and done. Scoop occasionally.
-
155 minMain dishmild wine sauerkraut, low-fat smoked bacon strips, dried laurel leaves, clove, unsalted butter, Riesling white wine, pheasant of the specialist, onion, wild-fond, fresh cream,Pheasant with Sauerkraut -
35 minMain dishceleriac, butter, lemon, Apple syrup, thyme leaves, seawolf fillet, parma ham, olive oil, vanilla bean, fish fond,seawolf in parma ham -
30 minMain dishdeep-frozen garden beans, olive oil, chorizo, salami, minicrills, red pointed pepper, lemon juice, White wine vinegar, spring / forest onion, garlic, coarse brown bread, baguette,spanish potato garden beans salad -
30 minMain dishRed onion, dragon, cod fillet, oranges, unsalted butter, fennel bulb, watercress, mild olive oil, fresh tagliatelle all'uovo,cod with tagliatelle and fennel watercress salad
Nutrition
430Calories
Fat43% DV28g
Protein36% DV18g
Carbs8% DV23g
Loved it