Neapolitan cauliflower

Do you use the varoma container? But do you use it often? It's okay, that's what it's for Thermorecetas, so that with us you can get the most out of your Thermomix. In this case, we are going to prepare a complete dish, Neapolitan cauliflower and we are going to take advantage of all the opportunities that the varoma container gives us. And, above all, we look into our pockets, since with the same energy we take advantage of twice as much.

Whenever you make something in the glass that has liquid and that is going to be cooking for 15-30 minutes, you have to think about what to put in the container and the varoma tray. There is always something to do, really. It helps a lot to plan what we are going to eat during the week, so we can place the dishes in the order that suits us best to make the most of our time.

In this case, I was preparing the cold cream of celery and tomato, so I decided to take the opportunity to cook a steamed cauliflower up and use it the next day (and what I have left over I freeze it for another time). But today, I will put you to do it at the same time as the ketchup.

If you want to cook the cauliflower but you don't have anything in the glass, salted water is enough. And so you can take advantage to prepare Surprise cauliflower o a cauliflower cream.

Today I present a very simple and rich recipe to eat cauliflower accompanied by a very easy tomato-based sauce. And to give the dish more grace, we will use some serrano ham cubes (which you can substitute for turkey or chicken breast cubes to reduce calories). And, once again, thank you Canecositas for your wonderful recipes.

Neapolitan cauliflower

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Perfect recipe to get the most out of our Thermomix cooking with the Varoma container. Ideal as a starter.

• Irene Arcas

• Recipe type: vegetables
• Rations: 6

• Preparation time: 4M
• Cooking time: 36M
• Total time: 40M

Ingredients

• 1 cauliflower
• 2 cloves of garlic
• 100 g onion
• 50 g oil
• 800 g of crushed natural tomato
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 2 teaspoons oregano
• A few turns of freshly ground pepper
• 80 g of serrano ham in small pieces
• Grated cheese for gratin and a little more oregano

Preparation

1. We wash and cut the cauliflower into bunches. We put it in the varoma container and season with salt and pepper.

2. Put the onion and garlic in the glass. We chop 4 seconds, speed 4.

3. Add the oil and cook for 5 minutes, Varoma temperature, speed 1.

4. We add the tomato, the sugar, the salt and the pepper.

5. We put the varoma container in position. We program 30 minutes, Varoma temp, speed 2, left turn.

6. Meanwhile, we turn on the oven grill at high power.

7. At the end, we lower the varoma container and leave it uncovered, so that the cauliflower releases the condensation water.

8. Add the ham cubes to the glass and stir with the spatula. We pass the sauce to a source suitable for the oven. We place the cauliflower florets on top, with the tails down. Sprinkle with a lot of grated cheese and a little oregano.

9. And we gratin until we see a golden color to our liking.

Equivalences with TM21

More information -  Surprise cauliflower, cauliflower cream, cold cream of celery and tomato