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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 20. Ingredients Method Tomato pesto 1. Place the dried tomatoes, pine nuts, garlic, lemon juice and oil in a food processor and blend until almost smooth. Season to taste. Add more oil if needed. Baked cauliflower 1. Remove the large outer leaves from the cauliflower and trim the base so that the cauliflower can sit flat. 2. Place the cauliflower on a universal tray. Drizzle with the olive oil and sprinkle the spice and salt over the cauliflower. 3. Place the tray in the combi steam Pro oven on shelf level 1 (shelf level 2 in a 60 cm oven) and select Combi mode: Fan Plus at 200⁰C + 60% moisture. Cook for 45 minutes, or until soft enough to pierce with a knife. 4. Serve the cauliflower with the tomato pesto. Hints and tips • This dish is delicious on its own, or as a side dish with a protein main – we love it with our lamb shoulder with creamy polenta and gremolata recipe. • When roasting cauliflowers in traditional ovens you will need to boil or steam it briefly before roasting. However, using a combi steam oven, you can combine these two steps at once. • Steaming vegetables in our steam ovens is an obvious and essential application. Prepare fresh vegetables in the usual way before steaming, frozen vegetables do not need to be defrosted beforehand. Frozen and fresh vegetables which take the same length of time to cook can be cooked together. The cooking time depends on the vegetable, refer to the steaming tables on page 45 for a selection of our favourite vegetables and steaming times. • Miele steam ovens also have a function called Eco steam. This function uses less energy and works particularly well with vegetables. Tomato pesto 200 g (1 1 / 3 cups) sundried tomatoes, drained 150 g (1 cup) pine nuts, toasted 1 garlic clove, crushed 1 tsp lemon juice 80 ml ( 1 / 3 cup) extra virgin olive oil, or more if required Salt and pepper, to taste Baked cauliflower 1 cauliflower, approximately 1 kg 60 ml (¼ cup) olive oil 2 tbsp Ras el hanout spice mix Fine sea salt Appliance / Function Combi mode Miele accessories Universal tray Serves 4 Preparation time 10 minutes Cooking time 45 minutes Roasted cauliflower with tomato pesto Scan the QR codes below to discover more vegetable recipes using steam Spinach and three cheese dumplings with sous-vide tomato sugo Steamed Asian greens Matt Stone’s steamed broccolini with preserved lemon dressing