Ingredients
- 1 cauliflower (approx. 800 g)
- 150 g greek yogurt
- 50 g apricot jam
- 1 tbs hot mustard
- 1 small red chili pepper
- 1/2 bunch parsley leaf
- salt, pepper
- 150 g parma ham
- 1 watercress
Preparation
1. Clean the cauliflower and place the whole head inside the Softiera insert.
2. Fill the pot with water (approx. 150 ml), place the Softiera insert inside, and close with the EasyQuick with the 24 cm sealing ring.
3. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 20 minutes in the steam area.
4. Meanwhile, stir the yogurt, apricot jam, and mustard. Core and finely dice the chili pepper, finely chop the parsley leaves. Stir both with the dressing and season to taste.
5. At the end of cooking time, remove the EasyQuick, remove the cauliflower, and let cool until lukewarm. Stir some steaming liquid with the dressing.
6. Put the cauliflower on a serving platter and pour dressing over top. Plate with ham and watercress.
This recipe has been tested and approved by AMC.
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