Rice and cauliflower dish
Instructions
Divide the cauliflower florets.
Wash them thoroughly and let them steaming.
In a skillet saute the onion, finely chopped, with a tablespoon of oil.
Meanwhile Cook the rice for 10 minutes in boiling salted water; drain and put it into the pan with the onion already withered.
Add salt and pepper and cook the rice for another 2 minutes with 2 forks lifting that remains very grainy.
Grease a baking sheet, sprinkle with a tablespoon of bread crumbs, lay a layer of cauliflower florets and taken by some, sprayed with the remaining oil.
Formed a layer of rice and lay over the florets of cauliflower kept aside.
Let reduce over heat the cream with a pinch of salt, pepper and nutmeg, pour on the preparation and sprinkle with the grated Parmesan cheese and bread crumbs.
Put the Pan in a preheated oven at 180 degrees and cook for 15 minutes.
Ingredients and dosing for 4 persons
- 1000 g of cauliflower
- 200 g of arborio rice
- 1 onion
- 3 tablespoons of olive oil extra virgin
- 2 tablespoons of breadcrumbs
- 80 g of cream
- 1 pinch of nutmeg
- 1 pinch of salt
- 1 pinch of pepper