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Cauliflower with tomato crumble

Vegetables60 minutes4-6 people
1/52/53/54/55/5 (24 votes)
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By Ascen Jimenez

We suggest an original way to prepare vegetables: with salty crumble, in this case, tomato flavored.

In the video that we have prepared and that you will find below you can see how to cook cauliflower in the glass itself. Then, once done, it will be baked with this salty crumble on the surface.

It is a simple but also very original recipe that you can adapt to your tastes or the ingredients you have at home. You will be surprised how the most reluctant to take vegetables they will want to try it.

Cauliflower with tomato crumble

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Cauliflower with tomato crumble
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: vegetables
  • Rations: 4-6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 100 g flour
  • 40 g of Parmesan in pieces
  • 1 dried tomato in olive oil
  • 1 garlic clove
  • 90 g butter in pieces
  • 600 g of water
  • 500 g of cauliflower in small florets
  • A little bit of salt
  • Canned tuna (can be substituted for bacon, ham, olives ...)

Preparation

  1. We put the flour, the Parmesan, the tomato and the garlic in the glass. We program 10 seconds, speed 10. We lower with the spatula what has remained on the walls of the glass.

  2. We add the butter and program 10 seconds, speed 6. We put the dough in a bowl and put it in the freezer.

  3. We preheat the oven to 200º.

  4. We put the water in the glass and place the basket in its position. We put the cauliflower florets in the basket and program 20 minutes, varoma temperature, speed 4.

  5. Remove the basket with the help of the spatula and put the cauliflower in an oven-safe container. We add a little salt and the canned tuna or the ingredient that we have chosen.

  6. We empty the glass. We put in it the dough that we have in the freezer and we program turbo speed, 2 seconds. We activated it a couple of times.

  7. We put this mass on the cauliflower, distributing it on the bouquets.

  8. Bake at 200º for 30 minutes, until we see that the surface is golden.

  9. We serve immediately, while it is still hot.

More information - Salads and vegetables in Thermorecetas


Discover other recipes of: Salads and Vegetables, Egg intolerant

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  1.   Olga said
    ago 4 years

    Where is canned tuna used?

    Reply to Olga
  2.   Olga said
    ago 4 years

    Where is canned tuna used?

    Reply to Olga
    1.    Ascen Jimenez said
      ago 3 years

      Hello Olga. Sorry, it's already corrected in the recipe. The idea is to put it next to the cooked cauliflower, in the oven dish, before putting the crumble on top. A hug!

      Reply to Ascen Jiménez