Cauliflower risotto in a glass

Preparation

• 1
  Wash the pak choy, shake dry, clean and cut into strips. Wash the cauliflower and grate it coarsely. Clean the mushrooms with a damp kitchen towel and cut into 1.5 cm pieces.
• 2
  Mix the vegetable broth, parsley and cologne flakes. Sprinkle the bottom of a mason jar or a large jar with a screw cap with Kölln flakes. Layer the cauliflower on top, then the pak choy and finally the mushrooms. Close tightly and store in the refrigerator until needed (max. 2 days, better enjoyed fresh).
• 3
  To finish, bring 150 ml of water to the boil using the kettle. Pour the water into the glass (do not stir!) and give the flakes about 15 minutes to swell. Then add the ricotta (or vegetable cream), mix all the ingredients well in the glass and heat in the microwave for another 1-2 minutes. Stir again and season to taste. Preparation time: approx. 20 minutes (without waiting time)
• 4
  Use Romanesco for variety; When in season, you can also replace the pak choi with chard. If you don't like cauliflower with too much bite, pre-cook it in boiling water for 3 minutes and rinse it in ice water. Pat dry well!