Cauliflower Risotto, Turkey Rolls, Tupperware Ultra Pro

Name: Cauliflower Risotto with Turkey and Langoustine Rolls
Prep time: 20 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1 large cauliflower (about 1.5 kg / 3.3 lb); 1 chicken stock cube; 150 ml (2/3 cup) hot water; 8 peeled langoustines (about 80 g / 2.8 oz meat); 25 ml (1 1/2 tbsp) whipping cream; 1 ml (1/4 tsp) flaky sea salt; 1 ml (1/4 tsp) Espelette pepper; 4 very thin turkey escalopes (about 100 g / 3.5 oz each); 250 ml (1 cup) whipping cream; 75 g (2.6 oz) Parmesan, freshly grated; A little oil for brushing; Salt and freshly ground black pepper; 4 wooden skewers

Cauliflower Risotto with Turkey and Langoustine Rolls

Small cauliflower florets cooked in stock and cream until they take on the texture of a risotto, served with thin turkey escalopes rolled around a langoustine mousse. The two round Ultra Pro dishes stack in the oven: the cauliflower cooks in the 2.5 l base, the rolls sit on its upturned lid, and the 1.5 l base covers them like a dome.

In brief Cauliflower Risotto with Turkey and Langoustine Rolls is a mains recipe cooked in the Tupperware Ultra Pro. It takes 75 minutes in total and serves 4 servings.

Total time

75 min

Prep

20 min

Cook

50 min

Rest

5 min

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Method

Heat the oven to 220 °C (425 °F).
Cut the cauliflower into small florets, wash them and put them in the round Tupperware Ultra Pro 2.5 l. Crumble in the stock cube dissolved in the hot water and stir. Cover and microwave for 10 minutes at 600 W, stir, then microwave for another 10 minutes at 600 W.
Meanwhile, blend the langoustine meat in the Tupperware TurboTup. Add the 25 ml (1 1/2 tbsp) cream, the sea salt and Espelette pepper and blend again until very smooth.
Spread the mousse over the 4 turkey escalopes with the Tupperware Silicone Spatula, roll them up and hold each roll closed with a wooden skewer.
Stir the 250 ml (1 cup) cream into the cauliflower and season with salt and pepper. Set the lid of the Ultra Pro 2.5 l upside down on the base and place the turkey rolls on it. Brush them with oil using the Tupperware Silicone Brush, season, and cover them with the base of the round Ultra Pro 1.5 l.
Bake the stack for 20 minutes. Lift off the 1.5 l base and bake for 10 minutes more so the rolls brown.
Stir the Parmesan into the cauliflower, cover and leave to stand for 5 minutes so the cheese melts and thickens the sauce. Serve at once.