Servings:
4
Prep time:
25
Cooking time:
45
INGREDIENTS
- - 4 onions
- - 400 g of cauliflower
- - 4 eggs
- - 8 tablespoons breadcrumbs
- - 6 tablespoons grated Parmesan cheese
- - 1 teaspoon dried marjoram
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Peel the onions, cut them in half and steam along with the cauliflower florets. After 10-15 minutes drain the already cooked florets and continue cooking the onions, if necessary, for a few minutes.
- Let cool the onions, then peel them eliminating the root and getting many small cups.
- Mix or puree the florets, then mix the made puree with eggs, Parmesan cheese, marjoram, a pinch of salt, pepper and breadcrumbs need to get a soft filling.
- Fill the cups of onion and arrange on a baking sheet covered with parchment paper, drizzle with a little olive oil and finish with a final sprinkling of breadcrumbs. Bake them at 180 ° C for 30 minutes, turning on the grill to brown them baking them almost over.
