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404 kcal
20 min.
Recipe for Cauliflower purée with parmesan and poached egg
Recipe for Cauliflower purée with parmesan and poached egg
Recipe for Cauliflower purée with parmesan and poached egg
Recipe for Cauliflower purée with parmesan and poached egg
Recipe for Cauliflower purée with parmesan and poached egg
Recipe for Cauliflower purée with parmesan and poached egg
Recipe for Cauliflower purée with parmesan and poached egg
Recipe for Cauliflower purée with parmesan and poached egg
Recipe for Cauliflower purée with parmesan and poached egg

Recipe for Cauliflower purée with parmesan and poached egg

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x portion

NaN g

404 kcal

x g

1 kcal

404.2
Calories
29.7g
Prot.
29.5g
Fat
5.5g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Cauliflower3× floret (150 g)
  • Eggs chicken2× portion (120 g)
  • Cheese, Parmesan, fresh2.5× tablespoon (25 g)
  • Butter1× tablespoon (12 g)
  • Coconut milk0.1× cup (23 ml)
  • Vinegar1× tablespoon (10 g)
  • Salt2× pinch (1 g)
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How to make Cauliflower purée with parmesan and poached egg

recipe

  1. 1. Boil the cauliflower until soft, then drain and cool. Squeeze out the water. Blend into a smooth mass with the coconut milk, add the grated parmesan.

    1. 1. Boil the cauliflower until soft, then drain and cool. Squeeze out the water. Blend into a smooth mass with the coconut milk, add the grated parmesan.
    2. 1. Boil the cauliflower until soft, then drain and cool. Squeeze out the water. Blend into a smooth mass with the coconut milk, add the grated parmesan.

  2. 2. Melt the butter in a saucepan, add the cauliflower purée. Heat until the cheese melts and a smooth mass is obtained. Add salt to taste

    1. 2. Melt the butter in a saucepan, add the cauliflower purée. Heat until the cheese melts and a smooth mass is obtained. Add salt to taste

  3. 3. Poach the egg. To poach the egg, pour 2 tbs of spirit vinegar into a litre of boiling water. Then stir the water with the tablespoon to form a swirl in the centre. Stirring continuously, pour the egg from the bowl into the centre of the vortex. Next, stop stirring and boil the egg for around 3 minutes. Remove the egg from the water and cool it on a paper towel.

    1. 3. Poach the egg. To poach the egg, pour 2 tbs of spirit vinegar into a litre of boiling water. Then stir the water with the tablespoon to form a swirl in the centre. Stirring continuously, pour the egg from the bowl into the centre of the vortex. Next, stop stirring and boil the egg for around 3 minutes. Remove the egg from the water and cool it on a paper towel.
    2. 3. Poach the egg. To poach the egg, pour 2 tbs of spirit vinegar into a litre of boiling water. Then stir the water with the tablespoon to form a swirl in the centre. Stirring continuously, pour the egg from the bowl into the centre of the vortex. Next, stop stirring and boil the egg for around 3 minutes. Remove the egg from the water and cool it on a paper towel.
    3. 3. Poach the egg. To poach the egg, pour 2 tbs of spirit vinegar into a litre of boiling water. Then stir the water with the tablespoon to form a swirl in the centre. Stirring continuously, pour the egg from the bowl into the centre of the vortex. Next, stop stirring and boil the egg for around 3 minutes. Remove the egg from the water and cool it on a paper towel.

  4. 4. Serve the purée with the poached egg.

    1. 4. Serve the purée with the poached egg.
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