Master chef
Utensils
Apron
Fork
Frying pan
Paring knife
Plate
Spatula
Stick blender
Tablespoon
Teaspoon
Timer
Cutting board
deep plate
Kitchen scales
slotted spoon
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Ketchup
Peel and finely chop the shallot, chop the tomatoes.
Heat the oil in a pan. Add the shallot, briefly sauté. Add the tomatoes and all the other ingredients up to and including the pepper, cover and simmer for approx. 15 mins., puree and leave to cool.
Cauliflower
Cut the cauliflower into approx. 1.5 cm slices, simmer in boiling salted water for approx. 5 mins. until just soft. Remove the cauliflower using a slotted spoon, drain.
Crumb coating
Empty the flour into a shallow dish. Beat the eggs in a deep dish and place the breadcrumbs in a shallow dish. Toss the cauliflower in the flour in batches, shake off the excess, dip the steaks in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly so that they adhere.
Cauliflower steaks
Heat the oil in a non-stick frying pan. Fry the cauliflower steaks for approx. 3 mins. on each side until crispy, keep warm. Serve with ketchup.
| Serve with: | Leaf salad |
|---|
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