Cauliflower en papillote served with cinammon rice

Updated at: Thu, 17 Aug 2023 05:07:13 GMT

Step 1

Strip the cauliflower of its leaves, wash it, dry it and divide into florets.

Step 2

Wash and slice carrots.

Step 3

Mix mascarpone, curry paste, garlic, 1 tea spoon of vegetable stock powder, chili flakes into paste, add a bit of milk if paste is too thick.

Step 4

Mix obtained paste with carrots and cauliflower.

Step 5

Place on a sheet of parchment paper then raise the edges.

Step 6

Secure the leaves with a sheet of aluminum foil. Aluminum must not be in contact with the vegetable because when cooked it can diffuse and it is poisonous for the nervous system! Never cook with aluminum!! Place in preheated oven. 6-7 (200°C). Depending on whether you have chosen firm cooking or soft cooking, stop cooking at 50 minutes or at 1h15

Step 7

Bring 60 cl of salted water to a boil. Add 1 tea spoon of vegetable stock powder, the rice, cinamon and cloves, lower the heat to low and cover.

Step 8

After 10 mn add raisins.

Step 9

Cook until there is no more water for another 10 min. Add boiling water if needed.

Step 10

Brown the almonds in the pan and put them on the rice.

Step 11

Serve the cauliflower with the almond rice.

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