Cauliflower 4 times different: Italian

Name: Cauliflower 4 times different: Italian
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g Pine nuts; 1 (approx. 1.2 kg) Head Cauliflower; 7-10 Tbsp Salt; 50 ml Milk; 2 TABLESPOONS Lemon juice; 2 Garlic cloves; 1-2 bundles (approx. 50 g) Rocket; 50 g Parmesan cheese; 8-9 Tbsp Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 g Pine nuts
1 (approx. 1.2 kg) Head Cauliflower
7-10 Tbsp Salt
50 ml Milk
2 TABLESPOONS Lemon juice
2 Garlic cloves
1-2 bundles (approx. 50 g) Rocket
50 g Parmesan cheese
8-9 Tbsp Oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Roast the pine nuts in a pan without fat until brown, take them out and let them cool down. Clean the cauliflower, cut into florets and wash. In a large pot, boil up plenty of salted water with milk and lemon juice. Add the cauliflower and cook for 10-12 minutes
2
Peel the garlic and cut into pieces. Clean, wash and drain the rocket. Slice off a few shavings from the cheese to sprinkle on top. Grate the remaining cheese. Puree the rocket (except for a little garnish), pine nuts, garlic, oil and cheese in the universal chopper. Season to taste with salt, pepper and sugar. Lift cauliflower out of the water, arrange with pesto, sprinkle with remaining rocket, pine nuts and parmesan slices