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1 cauliflower (about 1 kg)
200 g medieval Gouda (piece)
1 egg
salt
1 clove of garlic
200 g of sour cream
pepper
2 slices / n (about 100 g) cooked ham
2 spring onions
8 stems / thyme
300 g cherry tomatoes
200 g medieval Gouda (piece)
1 egg
salt
1 clove of garlic
200 g of sour cream
pepper
2 slices / n (about 100 g) cooked ham
2 spring onions
8 stems / thyme
300 g cherry tomatoes
Preparation
Clean cauliflower, wash and grate. Finely grate the cheese. Cauliflower, egg and cheese mix. Season with salt. Lay out two sheets of baking paper. Halve the cauliflower mass, press each half on a baking tray to a flat tarte flambée (approx. 28 cm Ø). Bake in preheated oven (electric stove: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) for about 10 minutes.
Peel garlic and chop finely. Mix the sour cream and garlic, season with salt and pepper. Finely chop the ham. Clean the spring onions, wash and cut into rings. Wash thyme, shake dry and peel off the leaves. Wash tomatoes and halve.
Distribute sour cream on the cauliflower bottoms and smooth. Cover with ham, spring onions and tomatoes and sprinkle with thyme. Bake in preheated oven at the same temperature for about 12 minutes.
Grate cauliflower with stalk on the coarse side of a grater. It’s even faster with a universal shredder: chop the cabbage in small portions.
