Hearty cake with cauliflower and cheese

Name: Hearty cake with cauliflower and cheese
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1 small head cauliflower (about 600 g); 1 Onion; 1 Garlic clove; 1 small red and green peppers; 7-10 Tbsp Salt; 3 TABLESPOONS Sunflower oil; 1 TEASPOON Fennel seeds; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 150 g Mountain cheese; 6 Eggs (size M); 100 g Flour; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1 small head cauliflower (about 600 g)
1 Onion
1 Garlic clove
1 small red and green peppers
7-10 Tbsp Salt
3 TABLESPOONS Sunflower oil
1 TEASPOON Fennel seeds
7-10 Tbsp Pepper
1/2 bunch Parsley
150 g Mountain cheese
6 Eggs (size M)
100 g Flour
baking paper

Directions

1
Clean the cauliflower, cut the florets from the stalk, wash and cut into small pieces depending on size. Peel onion and garlic. Halve, clean and wash the peppers. Cut onion and bell pepper into short strips.
2
Finely chop the garlic.
3
Blanch cabbage in boiling salted water for about 2 minutes, pour into a sieve and drain well. Heat oil in a pan and fry paprika and onion for about 4 minutes, turning them over. Add fennel and garlic about 1 minute before the end of cooking time and season with salt and pepper.
4
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Grate cheese coarsely. Whisk eggs in a large bowl. Stir in flour, cheese and parsley. Season with salt and pepper.
5
Add the cauliflower and pepper mixture and mix.
6
Put the mixture into a springform pan (26 cm Ø) lined with baking paper and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 35 minutes until the egg mass has set.
7
Remove the cauliflower cake from the oven and let it rest in the mould for about 5 minutes. Remove from the mould, arrange and cut into pieces.