Purple Cauliflower with Walnut Crumble.
Today I want to offer you a really tasty side dish, where the body of the purple cauliflower clashes with the crunchiness of the walnut and bread crumble, all scented with a hint of white vinegar.
You can pair such a side dish with both meat and fish. It should be served cold, giving you the convenience of preparing it in advance; in fact, the more it rests, the better it tastes.
There is no frying involved, just steaming, and a sauce to blend it. You’ll find both the traditional and the Bimby recipe.
I have thought of these recipes for you;
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Steaming
- Cuisine: Italian
- Seasonality: All seasons
- Energy 340.93 (Kcal)
- Carbohydrates 25.62 (g) of which sugars 5.17 (g)
- Proteins 8.50 (g)
- Fat 23.62 (g) of which saturated 2.20 (g)of which unsaturated 0.96 (g)
- Fibers 4.89 (g)
- Sodium 413.50 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1.1 lbs cauliflower (purple)
- 2.1 cups tomatoes (ripe)
- 1 cup celery (stalks)
- 1.1 cups potatoes (or celeriac)
- 6 anchovies in oil
- 3.5 oz walnuts (already shelled)
- 6 tbsp extra virgin olive oil
- 2 tbsp vinegar
- 3.5 oz breadcrumbs (coarse)
- 1.4 oz capers in salt (already desalted)
- to taste pepper
- to taste salt
- 2 cups water
- 1 tbsp roast herbs
Purple Cauliflower with Walnut Crumble
Tools
here’s what we need to make
- Steamer Bimby
- 1 Pan
- Cutting Board
- Knife
- Tray (or serving dish)
Preparation: Purple Cauliflower with Walnut Crumble
The vegetable preparation is the same for both cooking methods
Wash the cauliflower, remove the leaves, and then trim it.
Peel and then cut the potatoes into small chunks.
Do the same with the celery, preferring the tender parts.
Cut the tomatoes into pieces.
Put the water in the bottom part of the steamer, and place all the vegetables together in the perforated part, so you’ll need a fairly large steamer.
Let them cook for 25 minutes from boiling.
Meanwhile, let’s get ahead.
Season the breadcrumbs with herbs to taste, plus salt and pepper.
For the herbs, I show you how to make them at home click here
In a pan, put the seasoned breadcrumbs and toast them until they are golden brown.
Then set them aside. Wash the pan and..
pour in the extra virgin olive oil, the anchovy fillets, and the walnuts, flavor for 2 or 3 minutes until the anchovies have melted.
Add the capers and vinegar, deglaze over high heat without a lid.
As soon as the vegetables are cooked, transfer them to a tray or serving dish.
Drizzle the vegetables with the dressing and sprinkle with the toasted breadcrumbs.
Serve cold with a pinch of black pepper and salt.
Here’s the traditional preparation of Purple Cauliflower with Walnut Crumble.
Prepare the breadcrumbs, put them in a pan and toast them until they are golden brown.
Then set them aside
Pour the water into the bowl, place the Varoma container and arrange the cauliflower inside
and the tomatoes.
position the tray and arrange the celery, and potatoes, close with the lid and cook: 25 min./Varoma/speed 1
Carefully remove the Varoma. Empty and dry the bowl and arrange the vegetables on a serving plate.
Put the extra virgin olive oil, anchovy fillets, and walnuts in the bowl, flavor: 3 min./120°C/reverse/speed 1
.
Add the capers and vinegar, deglaze without the measuring cup: 2 min./120°C/reverse/speed 1.
Drizzle the vegetables with the dressing and sprinkle with the toasted breadcrumbs.
Serve by sprinkling with a pinch of black pepper and salt.
The Purple Cauliflower with Walnut Crumble prepared with my Bimby is ready
storage
Purple Cauliflower with Walnut Crumble, you can store it in the fridge for up to 3 days and in the freezer for up to 3 months.
Purple Cauliflower with Walnut Crumble, you can store it in the fridge for up to 3 days and in the freezer for up to 3 months.
Purple Cauliflower with Walnut Crumble
Can I use other types of cauliflower?
Yes, all types, even broccoli.
