Description
I want to offer You a versatile dish for a picnic. It can be prepared at home and to take with them on nature, but you can directly at the hotel. You can eat both cold and hot, as an appetizer or side dish.
Ingredients
-
Soy sauce
2 Tbsp
-
Cauliflower
400 g
-
Yogurt
2 Tbsp
-
Mustard
1 tsp
-
Garlic
2 tooth
-
Paprika sweet
1 tsp
-
Onion
1 piece
-
Ramsons
Cooking
To prepare this snack (side dish) you can take both frozen and fresh cauliflower. I took frozen. Give the cabbage to thaw.
Onion peel and cut into thin half-rings.
Mix the cauliflower and chopped onion.
To prepare the marinade, take the soy sauce TM Kikkoman.
Natural yogurt squeeze out the garlic, add ground sweet paprika, mustard (preferably with seeds) and soy sauce TM Kikkoman.
The marinade mix. The salt is usually not added if I use soy sauce.
Add the marinade to the cauliflower, stir and leave to marinate for 30 minutes. Thereafter, the cabbage recline in a colander to drain excess marinade, to the fried cabbage was not "cooked".
Next, take the foil. If you want to do batch filing, respectively, tear off small pieces. If you want to cook all the cabbage at once, then rewind a large piece of foil to be safe stacked in two layers. Spread on a foil pickled cauliflower.
Fold the foil with cabbage "envelope", so as not emerged juice. Then bake the Kale on the grill on charcoal grill for 20 minutes. Or pre-cook at home in the oven at 200 degrees for 30 minutes.
Ready cauliflower is served directly in the "envelope" of foil. Hot or cold. As a snack or side dish to barbecue, barbecue. When serving sprinkle with chopped greens. Enjoy your holiday!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.