Baked cauliflower with spelt
4 servings
80 minutes
Baked cauliflower with spelt is a refined combination of tender vegetable and nutritious grain, infused with the aroma of truffle oil and the freshness of lemon juice. This recipe embodies the best traditions of European cuisine, where the simplicity of ingredients reveals a richness of flavor nuances. Baking the cauliflower gives it an appetizing caramelized crust, while spelt adds textural depth with its natural minerals. The light spiciness of green onions and the sharpness of parmesan make this dish perfect for both a hearty dinner and an elegant lunch. It can be served on its own or complemented with a fresh salad to create a harmonious flavor combination.
1
Preheat the oven to 220 degrees. Break the cauliflower into florets and mix in a bowl with olive oil, salt, and pepper to taste. Spread on a baking sheet lined with parchment paper and bake for twenty to twenty-five minutes.
- Cauliflower: 250 g
- Olive oil: 2 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
2
Boil water in a pot, add half a teaspoon of salt, pour in the spelt, and add a celery stalk. Cook for forty minutes until soft, then drain in a colander, let the liquid drain, and dry, discarding the celery stalk.
- Spelt: 230 g
- Celery stalk: 1 piece
3
Mix the slightly cooled spelt with chopped green onions, lemon juice, and truffle oil. Finally, add the roasted cabbage and sprinkle everything with grated parmesan.
- Spring onion: 30 g
- Lemon juice: 1 teaspoon
- Truffle oil: 1 teaspoon
- Cauliflower: 250 g
- Grated Parmesan cheese: 30 g
