Italian
Baked Cauliflower Rosti
by Casa Pappagallo · 705K subscribers on YouTube
A delicious baked cauliflower rosti, crispy on the outside and tender inside. Perfect as a side dish or a light main, optionally served with spreadable cheese.
- Cook
- 35 min
- Difficulty
- easy
Ingredients
7 items- CauliflowerOne large cauliflower, half used
- SaltA pinch to draw out water
- 1 pcsGarlicOne clove, crushed
- ParmigianoGrated, to taste
- Basilico SeccoDried basil, to taste
- EggNumber not specified, typically 2 for this amount
- 2 tbspOlive OilPlus extra for oiling the pan and brushing
Method
- Remove the outer leaves from a large cauliflower and cut it in half. Grate the half using the large holes of a grater.
- Place the grated cauliflower in a clean cloth set in a bowl. Add a pinch of salt, mix, and let it rest for 15–30 minutes to release its water.
- Squeeze the cauliflower well to remove as much water as possible.
- Transfer the squeezed cauliflower to a bowl. Add one crushed garlic clove, grated Parmesan, dried basil, eggs, and two tablespoons of olive oil. Mix everything together.
- Oil a baking sheet. Optionally use a ring mold. Fill the mold with the mixture and level the top. Brush the surface with a little olive oil.
- Bake in a preheated static oven at 180°C for about 35 minutes, then turn on the grill for a few minutes to make the top crispy.
- Remove from the oven and transfer the rostis onto a wire rack to cool and stay crispy. Serve warm, alone or with spreadable cheese.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
