Tartare with roasted cauliflower

Name: tartare with roasted cauliflower
Total time: 30 min
Yield: 4
Ingredients: 1 baking flour; 1 toe garlic; 2 teaspoon ground cumin; 2 tablespoon capers; 4 tablespoon rapeseed oil fry and roast; 1 onion; 4 tartar; pepper and salt

Ingredients

Directions

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