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GOOGLYEYEBALLS
White chocolate cauliflower puree
Side dish or intermediate for Christmas: puree of cauliflower, gorgonzola and white chocolate.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the onion and cut into pieces. Spread the cauliflower in florets and boil with salt for 12 minutes in water.
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Drain and put in the food processor. Add the gorgonzola dolce and white chocolate into pieces. Let it melt for a moment and then puree to a smooth puree.
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Season to taste with the nutmeg and possibly salt.
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Meanwhile, season with a cheese slicer ribbons of different color roots.
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Place them on a griddle covered with parchment paper and sprinkle with a little salt.
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Mix the olive oil with ras el hanout and brush the carrots with the help of the breadcrumbs. Roast the ribbons for 15 minutes in the middle of the oven.
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Spoon the cauliflower puree into a bowl and scoop the roasted carrot ribbons next to it.
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Clean the lemon and grate the yellow skin above, drizzle with the rest of the oil and serve.
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Nutrition
300Calories
Sodium8% DV200mg
Fat35% DV23g
Protein12% DV6g
Carbs5% DV15g
Fiber16% DV4g
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