Not a single drop of oil in these cauliflower and potato rösti, which are easy to prepare and bake in the oven. The crispy crust makes them particularly tasty, even appreciated by children and those who usually don’t like cauliflower. In short, an easy, light, and appetizing dinner-saving idea.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for 10 Cauliflower and Potato Rösti
- Half cauliflower (9 oz net weight)
- 1 potato (5.5 oz net weight)
- 2 eggs (medium)
- 1/2 cup Grana Padano cheese, grated (or Parmesan)
- 1 bunch parsley
- 3 tbsp flour
- salt
- black pepper
Tools
- 1 Grater with large holes
- 1 Kitchen towel
- 1 Bowl
- 1 Baking tray
Preparation of Cauliflower and Potato Rösti
Wash the cauliflower, pat it dry with paper towels, and grate it using a grater with large holes to reduce it to crumbs.
Peel the potato, wash it, dry it, and julienne it using the same grater. Then transfer it to a kitchen towel and squeeze it well to remove all excess water.
Transfer the cauliflower and potatoes into a large bowl and season with a couple of generous pinches of salt and a good grind of black pepper.
Then add the eggs, 1/3 cup of grated cheese, and chopped parsley.
Mix well, then add the flour and mix again.
At this point, scoop out spoonfuls of the mixture, shape into flat patties, and place them on a baking tray lined with parchment paper. Continue in the same manner until all the mixture is used up.
Finally, sprinkle the rösti with the remaining grated cheese.
Bake the cauliflower and potato rösti in a preheated static oven at 392°F (200°C) for 30 minutes. Remove from the oven and enjoy them hot. Enjoy! Paola
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