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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
How it's done
Arrange the slices of cauliflower on a baking tray lined with baking paper. Combine the oil, sage, salt and pepper, use the mixture to coat the cauliflower.
Approx. 30 mins. in the centre of an oven preheated to 220°C. Keep the cauliflower warm in the switched-off oven.
Cook the lentils in boiling water for approx. 20 mins. until soft, drain and return to the pan, add the balsamic, season with salt. Cover the lentils and set aside.
Puree the chickpeas with all the other ingredients until smooth. Plate up the hummus, lentils and cauliflower steaks.
|Tip:||Garnish with torn parsley.|
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