- 4 eggs
Add one litre of water to the AutoCook pan, set the "cooking" program, select "short", close the lid and press "Start". As soon as the water reaches a boil, open the lid, add the eggs to the AutoCook pan and close the lid again.
- 1 kg cauliflower
- 1 onion
- 1 garlic clove
In the meantime, wash the cauliflower and divide into small florets. Peel and finely dice the onion and garlic.
As soon as the signal sounds, open the lid. Remove the eggs, rinse with cold water and place to the side.
- 30 g butter
- 2 tbsp. flour (25 g)
Set the "soup" program, select "medium" and set "5 min" with the timer. Add the butter to the AutoCook pan and press "Start for Phase 1". Add the garlic and onions and sauté until clear while stirring. As soon as the timer has counted down to three remaining minutes, sprinkle in the flour and continue to sauté while stirring until the signal sounds.
- 300 ml milk
- 300 ml vegetable stock
Set "15 min" with the timer and press "Start for Phase 2". Pour the cold milk and vegetable stock onto the garlic and onion mixture in the AutoCook pan while stirring. Stir occasionally until the sauce boils. Then add the cauliflower. Season with salt, pepper and nutmeg and close the lid. Cook the cauliflower in the sauce until the signal sounds.
- 150 g grated Alpine cheese
Then open the lid, stir in the Alpine cheese and allow everything to steep for about another three minutes.
- 100 g wild herb salad mixture
- 50 g mixed seeds (such as sunflower seeds)
While this is happening, wash the wild herbs and spin dry. Peel and slice the eggs. Serve the cauliflower with the eggs and wild herbs. Sprinkle with mixed nuts and serve.
When served with boiled potatoes or another side dish, this acts as a vegetarian main dish.
AutoCook Pro 30 mins.
AutoCook 30 mins.
Caloric value per serving/piece
530kcal (2219 kJ)
Protein per serving/piece
Carbohydrate per serving/piece