Cauliflower stew medallions are a leftover dish, one of those recipes that help avoid waste in the kitchen: stale bread, already cooked cauliflower, and a few other ingredients will allow you to bring a simple yet tasty and flavorful dish to the table. You can prepare cauliflower medallions with broccoli or do a mix of both. You can add some cheese cubes for a cheesy result. In short, you can personalize them with whatever you have.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 16 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz cauliflower (cooked)
- 10.5 oz canned cannellini beans
- 1 cup breadcrumbs (approximately)
- 7 oz stale bread (soaked in water and squeezed)
- to taste salt
- to taste extra virgin olive oil
- 7 oz tomato sauce
Tools
- 1 Food processor chopper
- 1 Bowl
- 1 Parchment paper reusable
Steps
In the glass of the immersion blender or mixer, place the cooked cauliflower, the stale bread soaked in water and well squeezed, the beans drained from their preserving liquid and rinsed under running water, and a pinch of salt. Blend everything until you get a uniform mixture. Transfer it to a bowl and add the breadcrumbs in the amount needed to make the mixture workable. With hands slightly oiled, form the medallions (you’ll get about 16 pieces of 50 grams each) and place them on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil and bake in a preheated oven at 356 °F for twenty minutes, turning them gently (or they might break) halfway through cooking. Once cooked, you can serve them plain with a salad or accompanying vegetables or in a stew. In a shallow saucepan, heat a little oil with a garlic clove. Once the garlic has released its aroma, remove it and add the tomato sauce. Let it heat and then add the cauliflower medallions. Let them flavor for a few minutes and serve immediately.
