Roasted cauliflower

Roasted cauliflower

Total: 40 Min. | Active: 40 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 299 kcal
, Fat: 22 g
, Carbohydrate: 7 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 fresh eggs
water, boiling


1 tbsp olive oil
3 spring onions incl. green parts, cut into rings
2 garlic cloves, pressed
250 g mixed mushrooms (e.g. morels, button mushrooms), quartered
½ tsp salt
a little pepper
150 g baby spinach

Cauliflower rice

1 cauliflower (approx. 600 g), cut into florets
2 tbsp olive oil
½ tsp salt
a little pepper
50 g almonds, coarsely chopped
a little sea salt
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How it's done


Soft-boil the eggs in boiling water for approx. 6 mins. Rinse the eggs briefly in cold water, allow to cool slightly, set aside.


Heat the oil in a non-stick frying pan. Briefly sauté the spring onions and garlic, add the mushrooms, season, cook for approx. 15 mins. Add the spinach, allow to wilt. Remove the mushrooms and spinach, set aside.

Cauliflower rice

Finely chop the cauliflower. Heat the oil in the same pan. Stir fry the cauliflower for approx. 3 mins., season. Return the mushrooms and spinach to the pan, heat through and plate up. Scatter the almonds over the top, peel the eggs and cut in half, place on top, season with salt.

Good to know
Tip: Instead of fresh morels, use 20 g of dried morels that have been soaked and thoroughly rinsed. This equates to approx. 100 g of fresh morels.

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