Hearty cauliflower cake

Ingredients

Directions

1. 1

   Clean the cauliflower, cut the florets from the stalk, wash and possibly cut them even smaller. Peel onion and garlic. Clean and wash the peppers. Cut onion and bell pepper into short strips. Chop garlic finely.

2. 2

   Blanch the cauliflower in boiling salted water for about 5 minutes, drain and drain well. Heat the oil in a pan. Fry the pepper and onion for about 4 minutes, turning them over. Add 1 tsp. fennel seeds and garlic approx. 1 minute before the end of cooking time. Season with salt and pepper.

3. 3

   Line a springform pan (26 cm Ø) with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash parsley, shake dry, remove leaves and chop finely. Coarsely grate the cheese. Whisk eggs in a large bowl. Stir in flour, parsley and approx. 2⁄3 cheese. Season with salt and pepper. Fold in cauliflower and the paprika mixture.

4. 4

   Put the vegetable mixture into the mould and smooth it down. Spread the rest of the cheese on top. Bake in a hot oven for 35-40 minutes until the egg mixture has set. Take out the cake and let it rest in the pan for about 5 minutes. Remove from the mould and cut into pieces.

5. 5

   Tip: Cheese with little lactose! The longer a cheese matures or the harder it is, the less lactose (milk sugar) it contains. This is because lactose is converted into lactic acid during ripening. Depending on the degree of intolerance, sufferers can tolerate up to 1 g of lactose per 100 g, so they can also eat fresh cheese such as feta.