Cauliflower in green spelt breading with mushroom carpaccio
easy
60 mins
60 mins
Ingredients
- 1 Cauliflower (about 1 kg)
- 7-10 Tbsp Salt
- 125 g Green spelt meal
- 200 g Mushrooms
- 7-10 Tbsp Lemon juice
- 4 Tomatoes
- 2 Basil pots
- 3 TABLESPOONS Vinegar
- 7-10 Tbsp Lemon Pepper
- 5 TABLESPOONS Oil
- 1 Egg
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Flour
Directions
- 1
Clean and wash the cauliflower. Do not remove the stalk completely. Cook the cauliflower in boiling salted water for about 10 minutes. Drain and allow to cool. Mix the green spelt meal with 1/2 litre cold water, then let it swell for about 20 minutes at medium heat.
- 2
Let it cool down. In the meantime, clean and wash the mushrooms and slice or slice them thinly. Sprinkle with lemon juice. Clean, wash and quarter the tomatoes. Remove seeds. Dice the tomato flesh.
- 3
Cut basil into strips, except for a few leaves for garnishing. Season vinegar with salt and pepper. Beat 2 tablespoons of oil into it. Add tomato cubes and basil strips. Mix the green spelt and egg.
- 4
Season cauliflower with nutmeg and cut into thick slices. Carefully turn first in flour, then in the egg and green spelt mixture. Heat the remaining oil. Fry cauliflower slices for about 5 minutes at medium heat.
- 5
Arrange on a plate with the mushrooms, pour tomato vinaigrette over the mushrooms. Garnish with basil leaves.
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