🍽️ Fiorentina di cavolfiore alla griglia con dip di barbabietola

Name: Fiorentina di cavolfiore alla griglia con dip di barbabietola
Total time: 30 min
Yield: 4 porzioni
Ingredients: 250 g cavolfiore (intero); 100 ml olio d'oliva; 2 cucchiai paprika dolce; sale; pepe; barbabietola 500 g; 100 g feta; 2 spicchi d'aglio; 3 rametti rosmarino; 1 cucchiaino fiocchi di peperoncino (opzionale); 1 manciata germogli di barbabietola; 50 g semi di melograno

290 kcal · 30 min · 4 porzioni

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Ingredienti

250 g cavolfiore (intero)
100 ml olio d'oliva
2 cucchiai paprika dolce
sale
pepe
barbabietola 500 g
100 g feta
2 spicchi d'aglio
3 rametti rosmarino
1 cucchiaino fiocchi di peperoncino (opzionale)
1 manciata germogli di barbabietola
50 g semi di melograno

Preparazione

1. Rinse the cauliflower under running water.
2. Pat the cauliflower dry with a kitchen towel.
3. Cut the cauliflower into slices about 1 centimeter thick.
4. Put 3 tablespoons of olive oil into a small bowl.
5. Add paprika powder, salt, and pepper to the bowl.
6. Mix the oil with the spices well.
7. Coat the cauliflower slices evenly with the oil mixture.
8. Preheat the air fryer to 180 degrees.
9. Place the cauliflower slices in the air fryer.
10. Cook the slices for about 12 minutes.
11. Remove the slices when they are tender.
12. Cut the beetroot into small pieces.
13. Put the beetroot pieces into a blending cup.
14. Add 100 milliliters of water to the blending cup.
15. Add 2 tablespoons of olive oil to the blending cup.
16. Crumble half of the feta cheese amount into the blending cup.
17. Puree the mixture finely with a hand blender.
18. Season the dip to taste with salt and pepper.
19. Peel the garlic.
20. Chop the garlic roughly.
21. Wash the rosemary under running water.
22. Dry the rosemary with a kitchen towel.
23. Pluck the rosemary needles from the stems.
24. Put the garlic, rosemary needles, and chili flakes into a mortar.
25. Crush the ingredients in the mortar.
26. Add the remaining olive oil to the crushed mixture.
27. Stir the ingredients together to make a herb oil.
28. Rinse the beetroot sprouts under running water.
29. Shake the sprouts dry.
30. Spread the beetroot dip on a plate.
31. Place the grilled cauliflower steak on the dip.
32. Drizzle the herb oil over the steak.
33. Sprinkle pomegranate seeds over the steak.
34. Place the beetroot sprouts on top as decoration.
35. Crumble the remaining feta cheese over the steak.

Valori per porzione

kcal: 290
Protein: 7 g · Fett/Fat: 16 g · Carbs: 28 g