Cauliflower and Goat Cheese Rösti with Confit Tomatoes and Crispy Basil

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a small baking tray with parchment paper.

2. 2

   Place the cherry tomatoes and garlic on the tray. Add 45 ml (3 tbsp) olive oil, fresh thyme, 2 g (1/3 tsp) salt, and a pinch of black pepper. Toss well and roast for 20 to 25 minutes at 200 °C / 400 °F, until the tomatoes are tender and lightly wrinkled.

3. 3

   Meanwhile, place the grated cauliflower in a clean towel and gently squeeze out excess moisture. Do the same with the grated potato.

4. 4

   In a large bowl, mix the cauliflower, potato, beaten egg, rice flour, Parmesan cheese, 2 g (1/3 tsp) salt, the remaining black pepper, and lemon zest until evenly combined.

5. 5

   Heat 30 ml (2 tbsp) olive oil in a large nonstick skillet over medium heat. Add the mixture and press it down with a spatula to form one large, even rösti.

6. 6

   Cook the rösti for 7 to 9 minutes on the first side, until deeply golden. Flip it using a plate or flat lid, add the remaining 15 ml (1 tbsp) olive oil if needed, and cook for 7 to 9 minutes more on the second side until crisp and cooked through.

7. 7

   In a small skillet or saucepan, heat the final 15 ml (1 tbsp) olive oil over medium-low heat. Fry the basil leaves for 20 to 30 seconds until crisp. Remove and place on paper towels. Sprinkle with a pinch of salt.

8. 8

   Transfer the rösti to a serving platter or board, scatter the crumbled goat cheese on top, then add the confit tomatoes with their juices and the roasted garlic. Finish with the crispy basil.

9. 9

   Serve immediately, cut into portions, to enjoy the contrast of the golden rösti, creamy cheese, and juicy tomatoes.