cauliflower pie with spring vegetables

number 6 |
main dish |
during the week |
mediterranean |

Make your pie crust out of cauliflower. Because cauliflower is good for your bones and tissues and has an anti-inflammatory effect. Fact: The green leaf is full of calcium and is edible!

cooking time40 minutes

Oven45 minutes

total time1 o’clock 25 minutes

  • 1 Cauliflower large, up to 1.2 kilos
  • 100 g walnuts
  • 100 g old cheese
  • 2 Eggs
  • 30 g flower or use cornstarch for gluten-free pizza
  • 150 g old Dutch goat cheese thinly planed
  • 4 Red onions
  • 1 el olive oil
  • 12 carrots
  • 100 g spinach wild
  • 12 zucchini flowers
  • 100 g bacon strips
  • Preheat the oven to 200°C. Cut the cauliflower into pieces (you need 750 g cauliflower) and grind them with the walnuts and old cheese in parts in the food processor to a fine crumb. Beat the eggs and put them together with the cauliflower mixture and the flour in a bowl. Mix everything well and spread on a baking tray lined with baking paper to a rectangle of 1 cm thick (± 32×26 cm).

  • Bake the base in the middle of the oven for 15 minutes. Sprinkle with 50 g of the cheese and bake for another 15 minutes. Then increase the oven temperature to 250°C.

  • Meanwhile, cut the red onions into small parts and peel or scrape the carrots. Heat the olive oil in a pan and fry the onions for about 5 minutes on a medium heat. Boil the carrots in plenty of boiling water with salt for ± 5 minutes. Drain and pat dry. Wash the spinach. Cover the pie base with a layer of wild spinach. Divide the red onions, carrots and zucchini flowers over this. Sprinkle the rest of the cheese along with the bacon over the pizza.

  • Bake the sheet cake for another 15 minutes in the hot oven.

Nutritional value: | | |

author: delicious.

Tip: omit the bacon and sprinkle the pizza with some extra cheese for a delicious vegetarian dish.
Recipe: Eke Marien. Photography: Saskia van Osnabrugge. Styling: Jet Circles. Preparation: Jacqueline Pietrowski. Production: Dosia Brewer

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