Professoressa | Cauliflower and beetroot cream with lactose-free Tomino and crunchy crumble
Cauliflower
Beetroot
Tomino Roll
Crumble
White pepper to taste
Salt to taste
Extra virgin olive oil to taste
La preparazione della ricetta
1
In a pan, add a drizzle of oil, add the previously chopped cauliflower, onion and beetroot, and 300 ml of water. Add salt and pepper and let cook for 30 minutes.
2
Once cooked, pour everything into a bowl, add 150 grams of lactose-free Tomino a Rotolo and blend.
3
Pour the mixture onto a plate and add garnishes.
