{"id":599,"date":"2016-05-30T08:48:01","date_gmt":"2016-05-30T06:48:01","guid":{"rendered":"http:\/\/comeconmigo.net\/2016\/05\/30\/empezando-la-semana-con-verdura-falso-arroz-de-coliflor-con-caldo-de-fideua\/"},"modified":"2019-05-27T10:34:31","modified_gmt":"2019-05-27T09:34:31","slug":"empezando-la-semana-con-verdura-falso-arroz-de-coliflor-con-caldo-de-fideua","status":"publish","type":"post","link":"https:\/\/comeconmigo.net\/fr\/empezando-la-semana-con-verdura-falso-arroz-de-coliflor-con-caldo-de-fideua\/","title":{"rendered":"COMME DU RIZ DE CHOU-FLEUR FA\u00c7ON PAELLA"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Cette recette a \u00e9t\u00e9 publi\u00e9e originellement sur Come Conmigo le 30\/05\/2016.<\/em>[\/vc_column_text][vc_separator style=\u00a0\u00bbdashed\u00a0\u00bb][vc_column_text]Aujourd\u2019hui je vous propose une fa\u00e7on diff\u00e9rente de cuisiner le chou-fleur. Finement r\u00e2p\u00e9 pour obtenir des miettes de la taille d\u2019un grain de riz il est ensuite cuisin\u00e9 comme s\u2019il s\u2019agissait d\u2019une pa\u00eblla. Bien \u00e9videmment on pourrait faire de ce riz de chou-fleur un risotto ou n\u2019importe quel plat \u00e0 base de riz.La seule limite c\u2019est l\u2019imagination.<\/p>\n

Et vous, comment cuisinez-vous votre chou-fleur?[\/vc_column_text][vc_single_image image=\u00a0\u00bb23590″ img_size=\u00a0\u00bb400×600″ alignment=\u00a0\u00bbcenter\u00a0\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_text_separator title=\u00a0\u00bbAujourd’hui…\u00a0\u00bb color=\u00a0\u00bbblack\u00a0\u00bb]\n\t\t\t

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COMME DU RIZ DE CHOU-FLEUR FA\u00c7ON PAELLA<\/h3>\n

[\/vc_column_text]\n\t\t\t <\/div>\n\t\t\t <\/div>\n\t\t\t<\/section>\n\t\t[\/vc_column][\/vc_row][vc_row][vc_column width=\u00a0\u00bb1\/4″ css=\u00a0\u00bb.vc_custom_1502280835828{background-color: #fff0dd !important;}\u00a0\u00bb][vc_column_text]<\/p>\n

Pour 4 personnes<\/h3>\n

650\/700 de chou-fleur pr\u00eat \u00e0 cuisiner (sans tronc, sans vert)<\/p>\n

1 bel oignon frais avec sa partie verte<\/p>\n

1 poign\u00e9e de petits pois \u00e9coss\u00e9s frais ou congel\u00e9s<\/p>\n

500ml de bouillon ou de fumet de poisson + \u00e9pices \u00e0 pa\u00eblla<\/p>\n

1cc* d\u2019huile d\u2019olive<\/p>\n

Sel, poivre<\/p>\n

[\/vc_column_text][\/vc_column][vc_column width=\u00a0\u00bb3\/4″ css=\u00a0\u00bb.vc_custom_1502280820239{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;}\u00a0\u00bb][vc_column_text]<\/p>\n

Mixer le chou-fleur pour obtenir des miettes de la taille d\u2019un grain de riz.<\/p>\n

Faire chauffer le bouillon.<\/p>\n

Faire dorer la partie blanche de l\u2019oignon nouveau \u00e9minc\u00e9e dans l\u2019huile d\u2019olive puis y ajouter le chou-fleur et le laisser colorer 2 minutes. Ensuite ajouter le bouillon chaud, louche par louche en attendant que le chou-fleur ait absorb\u00e9 tout\u00a0 le liquide avant d\u2019en rajouter. Ajouter les petits pois avant la derni\u00e8re louche.<\/p>\n

Compter 12\/15 minutes pour obtenir la texture souhait\u00e9e, plut\u00f4t al dente pour nous. Ajuster en sel et poivre.<\/p>\n

Couvrir et laisser reposer 3 minutes avant de servir avec le vert de l\u2019oignon nouveau finement hach\u00e9.<\/p>\n

[\/vc_column_text][vc_column_text]<\/p>\n

Bon profit!<\/i><\/p>\n

Quelques petits details qui comptent\u2026<\/em><\/p>\n

*cc: cuill\u00e8re \u00e0 caf\u00e9[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=\u00a0\u00bb11028″ alignment=\u00a0\u00bbcenter\u00a0\u00bb][vc_column_text]<\/p>\n

Encore un petit creux<\/h3>\n

[\/vc_column_text][vc_basic_grid post_type=\u00a0\u00bbpost\u00a0\u00bb max_items=\u00a0\u00bb6″ element_width=\u00a0\u00bb2″ gap=\u00a0\u00bb0″ orderby=\u00a0\u00bbrand\u00a0\u00bb item=\u00a0\u00bbbasicGrid_VerticalFlip\u00a0\u00bb grid_id=\u00a0\u00bbvc_gid:1558949638319-1a738630-b9b2-10″ taxonomies=\u00a0\u00bb250, 249″][\/vc_column][\/vc_row]<\/p>","protected":false},"excerpt":{"rendered":"

Du chou-fleur finement moulu pour faire du riz en trompe-l’oeil…<\/p>\n","protected":false},"author":2,"featured_media":8693,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[250,1,267],"tags":[],"jetpack_featured_media_url":"https:\/\/comeconmigo.net\/wp-content\/uploads\/2017\/03\/ob_dd902b_falso-arroz-de-coliflor-con-caldo-de-f.jpg","_links":{"self":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/599"}],"collection":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/comments?post=599"}],"version-history":[{"count":0,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/posts\/599\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media\/8693"}],"wp:attachment":[{"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/media?parent=599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/categories?post=599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/comeconmigo.net\/fr\/wp-json\/wp\/v2\/tags?post=599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}