Small baby cauliflower and broccoli, baked in a spicy, crunchy herbal dough. Then cut in half and roasted with garlic oil.
Served on juicy, aromatic, slightly sweet, red wine shallots, refined with fresh thyme from the balcony.

Ingredients for 4 servings:

Cauliflower and broccoli:
Dough:
500 g flour
1 tbsp vital wheat gluten
1-2 tsp salt
20 g of fresh yeast
1 tsp sugar
3 tbsp olive oil
3 tbsp mixed herbs, chopped
Approximately 250 ml of lukewarm water

1 baby cauliflower
1 baby broccoli

5 tbsp vegetable oil
1 garlic clove, very finely chopped
1 tsp salt

Red wine shallots:
300 g shallots, peeled and halved
1 garlic clove, finely chopped
3 tbsp Alba oil
2 tbsp brown sugar
200 ml of red wine, dry
2 tbsp dark aceto balsamico
5 stems of thyme
1 bay leaf
1 tbsp corn starch, stirred with 1 tbsp of cold water
salt
pepper

Preparation:

Cauliflower and broccoli baked in yeast dough:
Dough:

Mix the flour, vital wheat gluten and salt. The higher protein content in the flour, added by the gluten, helps to create a fluffier dough.
Crumble the yeast and put it in a bowl with the sugar. Stir in a little lukewarm water and let it rest for 15 minutes.
The water is lukewarm when it does not feel cold or hot on your fingers. It should have body temperature. Above 40°C (104F) would be too hot for the yeast.
Add the oil and the yeast to the flour and gradually knead in the lukewarm water until a firm dough is formed. The dough should no longer be brittle, but it also should not stick to the fingers. Knead the dough thoroughly for a few minutes with your hands. This is very important so that the dough rises well.

Cover the dough with a kitchencloth and let it rest for 1 hour in a warm place. Afterwards knead it again.

Stir oil, garlic and salt into the dough and let it rest again, for an hour or more.

Preheat the oven to 170°C (340F) top and bottom heat.

Devide the dough in two halves and roll it out about 1/2 cm (0.2 inches) thick. Cover the baby cauliflower and baby broccoli with the dough. To do this, put the dough over the cauliflower / broccoli and fold it together on the bottom. Press the folded part tightly together.
Place on a baking tray with baking paper and bake in the oven on a medium rack for about 30 minutes.

Turn the oven up to 200°C (390F).
Cut cauliflower and broccoli in half with a sharp knife. Brush the open side generously with the garlic oil and place it with the open side down on the baking sheet. Bake again for 15 minutes.

Red wine shallots:
Heat the Alba oil in a pan. Alba oil has a fantastic buttery taste. If you do not have any in the house, normal vegetable oil will also do. Caramelise the garlic and raw sugar lightly in the hot oil. Add the onions and sauté them.
Stir in red wine, balsamic vinegar, thyme and bay leaves and simmer for about 10-15 minutes.
Season with salt and pepper. Stir in the dissolved starch and simmer briefly again until the sauce is thickened.

Serve the cauliflower and broccoli in the dough on the red wine shallots.

Enjoy your meal!

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Cauliflower or broccoli baked in herbal dough on red wine shallots
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