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Apple Jacks
Tartare with roasted cauliflower
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Ingredients
Directions
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Additional requirements: roasting tray.
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Preheat the oven to 220 ° C.
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Press the garlic.
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Peel the onion.
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Cut the florets of the cauliflower and boil them in a pan with plenty of boiling water in four to six minutes until al dente.
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Let the florets drain in a colander.
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In a bowl, mix the garlic with cumin, freshly ground pepper, salt, the capers and half the rapeseed oil.
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Scoop the cauliflower florets through.
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Divide this mixture into a roasting tray.
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Roast the cauliflower florets in the oven for about twenty minutes until they start to color.
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Cut four large slices of a cm thick from the onion.
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Rub the tarttails with salt and freshly ground pepper.
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Press a slice of onion in the top of each tartar.
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Spread the tarttails thinly with rapeseed oil.
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Put the tartar with the uantant down in a frying pan and fry this side in three to four minutes nicely brown.
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Turn the tartar and bake the other side in two to three minutes.
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The inside may remain rosé.
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Put the tartarots on warm plates and scoop the cauliflower next to it.
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Tasty with boiled potatoes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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