Name: Crispy cauliflower and sweet potato salad with ranch-dressing
Ingredients: 500; 100; 3 , medium; 2; ½; 600; 1; ½; 1; ½; 5; 5; 5; ½; 60; 60; 50; 1 , small; 125; 1; 30

Crispy cauliflower and sweet potato salad with ranch-dressing

Difficulty

Low

Time

45 min

Author

Braun

Ingredients

Servings

For the crispy cauliflower

500

100

3 , medium

For the sweet potato cubes

600

For the dressing

For the salad

1 , small

125

Utensils

TD5030

Instructions

Step 1

For the crispy cauliflower
Wash the cauliflower and cut into approx. 2 cm florets.

Step 2

Put the panko in a bowl.

Step 3

Whisk the eggs with salt and pepper in a bowl.

Step 4

Gradually dip the cauliflower pieces in the beaten eggs and then roll in the panko on all sides.

Step 5

Place the cauliflower florets in the TwinCook 5 container.

Step 6

For the sweet potato cubes
Wash the sweet potato and cut into small cubes (approx. 2x2 cm).

Step 7

Mix the spices and oil in a bowl.

Step 8

Mix the sweet potato cubes with the marinade and place in the basket of the TwinCook 5.

Step 9

For the dressing
Peel and finely chop the garlic.

Step 10

Wash and finely chop the herbs.

Step 11

Put all the ingredients for the ranch dressing into the beaker and mix with the whisk to make a creamy sauce.

Step 12

Cooking in the TwinCook 5
Set the TwinCook 5 Basic to the vegetable function and bake the cauliflower florets at 180° C for 20 minutes. Turn halfway through.

Step 13

Fry the sweet potato cubes with the chips program at 190°C for approx. 20 minutes. Mix well in between.

Step 14

As soon as the temperature and time have been set, the SYNC button appears. Press the SYNC button, then press the Start button.

Step 15

For the salad
Wash the spinach.

Step 16

Peel, halve and slice the red onion.

Step 17

Wash the mini cucumber, halve lengthwise and cut into slices.

Step 18

Mix the roasted sweet potato, spinach, cucumber, onion and slivered almonds into a salad, drizzle with the dressing and serve with the crispy cauliflower.