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Roasted cauliflower
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 299
  • Fat about 22g
  • Carbohydrates about 7g
  • Protein about 15g
This is needed
This is needed for 4 people
Eggs
  • 4 fresh eggs
  • water, boiling
Mushrooms
  • 3 spring onion incl. green part, cut into rings
  • 1 tbsp olive oil
  • 2 garlic clove, pressed
  • 250 g mixed mushrooms (e.g. morels, button mushrooms), quartered
  • 0.5 tsp salt
  • 150 g baby spinach
  • a little pepper
Cauliflower rice
  • 2 tbsp olive oil
  • 1 cauliflower (approx. 600 g), cut into florets
  • a little pepper
  • 0.5 tsp salt
  • a little sea salt
  • 50 g almonds, coarsely chopped
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And that's how it's done
And that's how it's done
Eggs
Soft-boil the eggs in boiling water for approx. 6 mins. Rinse the eggs briefly in cold water, allow to cool slightly, set aside.
Mushrooms
Heat the oil in a non-stick frying pan. Briefly sauté the spring onions and garlic, add the mushrooms, season, cook for approx. 15 mins. Add the spinach, allow to wilt. Remove the mushrooms and spinach, set aside.
Cauliflower rice
Finely chop the cauliflower. Heat the oil in the same pan. Stir fry the cauliflower for approx. 3 mins., season. Return the mushrooms and spinach to the pan, heat through and plate up. Scatter the almonds over the top, peel the eggs and cut in half, place on top, season with salt.