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Turkey and Langoustine Rolls with Creamy Cauliflower
Two round Ultra Pro dishes stack inside the oven to cook this whole meal in one go: the cauliflower simmers below while the turkey rolls brown just above it. The finished cauliflower has all the creaminess of a risotto, without a single grain of rice ever being stirred.
- Total time
- 75 min
- Prep
- 20 min
- Cook
- 50 min
- Rest
- 5 min
Ingredients
Method
Heat the oven to 220°C (425°F).
Separate the cauliflower into small florets, rinse them and put them in the round Tupperware Ultra Pro 2.5 l. Crumble the stock cube into the hot water, pour it over and stir. Cover and microwave for 10 minutes at 600 W, stir, then cook for a further 10 minutes at 600 W.
Meanwhile, blend the langoustine meat in the Tupperware TurboTup, then add the 25 ml of cream, the sea salt and the Espelette pepper to make a smooth mousse.
Spread the mousse over the four escalopes with the Tupperware Silicone Spatula, roll them up and secure each roll with a wooden pick.
Stir the 250 ml of cream into the cauliflower, season with salt and pepper. Set the lid of the Ultra Pro 2.5 l upside down on the base and arrange the rolls on it. Brush them with oil using the Tupperware Silicone Brush, season, then cover with the base of the round Ultra Pro 1.5 l.
Bake the stack for 20 minutes, then lift off the 1.5 l base and continue for 10 minutes uncovered to brown the rolls.
Finally stir the Parmesan into the cauliflower, cover and wait 5 minutes: the cheese melts and thickens the sauce. Bring straight to the table.
