Easy
Difficulty
15 minutos
Preparation
Sauces
Type
Sauces
Category1 coliflor
Para la salsa 1
2 cdas. de miso de garbanzo
1 ajo pequeño rallado
1 cdta. de jengibre rallado
1 cdta. de sirope de arroz
1 cdta. de aceite de sésamo
1 cda. de vinagre de arroz
Agua para ajustar la textura
Para la salsa 2
1 cda. de miso de arroz
1 cda. de crema de cacahuete
1 cdta. de sirope de arroz
1 cdta. de tamari o salsa de soja
1 cdta. de zumo de limón
1. Córta la coliflor en trozos y hazla en la freidora de aire 15 min a 190°C o en el horno 20 min a 200°C.
2. Para preparar las dos salsas lmezcla todo en un bol y listo (aguanta 7 días en nevera).
Laura Sacristán
Cocinera y fotógrafa gastronómica
La Finestra sul Cielo
1CREMARAS
Peanut butter made with ingredients from organic farming. With a creamy texture and authentic roasted peanut flavour, this reference is ideal for spreading on toast and topping with banana slices and raw cacao seeds. A gluten-free delight for the palate and a source of vegetable protein. ...
La Finestra sul Cielo
1MISORI
Miso is the result of a well-known maturing process, lasting about a year, of soybeans, salts and cereals in large cedar vats. This process gives rise to a dark and very tasty paste which is mainly used together with the stock cubes in the preparation of soups, sauces and various condiments. Rice miso, produced from soybeans, brown rice and salt, is a very tasty and...
La Finestra sul Cielo
1MIGAR
Discover the new chickpea miso from Finestra sul Cielo. A soya-free, unpasteurised miso made with 47% organic chickpeas, fermented rice and sea salt. It is made according to traditional Japanese methods and fermented for 2 to 3 months, giving it a rich, mild flavour that combines the sweetness of chickpeas with the umami taste of traditional miso. Very versatile in the kitchen, it can be used to prepare a rich miso soup, vegetable stews, as a dressing or even to add a savoury touch to a delicious toast with tahini, avocado and chickpea miso.
La Finestra sul Cielo
1TAMA
Tamari, made from soybeans and salt, is a dense, rich and full-flavoured product. Produced according to the best traditional method (fermenting for 18 months in wooden barrels), it is ideal for enriching and flavouring recipes based on cereals, pulses, vegetables, seaweed, rice, pasta or salads.....
La Finestra sul Cielo
1ACIRI
El vinagre de arroz integral es un apetitoso condimento elaborado a partir de fermentar durante un año el arroz en tinas de terracota, para convertirlo primero en alcohol y después en vinagre. Su sabor, siendo menos ácido, más suave y lleno que el vinagre de vino, se combina perfectamente con cualquier plato de cereales, verduras y algas, resaltando su sabor sin modificarlo. Puede utilizarse como sust...
La Finestra sul Cielo
1MARIZ
100% rice syrup from organic farming. Made using purified enzymes for the conversion of cereal starch into a simpler sugar. This system makes it possible to obtain a malt richer in simple sugars, making it possible to produce malts made from a single cereal. Ideal for sweetening infusions, teas or cereal coffees or for spreading on toast or toast....
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