for 4 person

Cauliflower

1	cauliflower, cut into florets
2 tbsp	sunflower oil
½ tsp	salt
a little	pepper

Topping

	clarified butter, for frying
80 g	Salsiz sausages, cut into cubes
3	spring onions incl. green parts, cut into thin rings
1	garlic clove, squeezed
2 tbsp	pumpkin seeds

Alpine macaroni

4 ½ dl	vegetable bouillon
2 ½	single cream
300 g	waxy potatoes, cut into pieces
250 g	pasta (e.g. Älplermagronen macaroni)
80 g	Graubünden mountain cheese, grated
½ bunch	chives, half roughly chopped
	salt and pepper to taste

How it's done

Cauliflower

Mix the cauliflower and oil in a bowl, season, spread on a baking tray lined with baking paper.

To roast

Roast for approx. 45 mins. in the centre of an oven preheated to 200°C. Remove.

Topping

Heat the clarified butter in a frying pan. Reduce the heat, add the sausage, onions, garlic and pumpkin seeds, stir fry for approx. 10 mins.

Alpine macaroni

Bring the stock and cream to the boil in a pan. Add the potatoes, cover and cook over a low heat for approx. 10 mins. Add the pasta, cook for approx. 8 mins., stirring occasionally until the pasta is al dente and all the liquid has been absorbed. Mix in the cauliflower, cheese and chives, season, plate up. Add the topping.

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