Hearty oatmeal cake with cauliflower and lemon sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean, wash and finely dice the vegetables. Heat the oil in a pan, sauté the diced vegetables in it and deglaze with broth. Add oat flakes and hazelnut flakes and bring to the boil briefly. Cover and let it swell at low heat for about 15 minutes. Wash the marjoram and remove the leaves (put the stems aside for the sauce). Beat the egg whites until stiff.

2. 2

   Add the marjoram to the oat flakes. Season with salt and pepper. Spread into a greased spring or tart tin (approx. 20 cm Ø). Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes until golden brown. Clean and wash the cauliflower and divide into florets. Cook in salted water for about 10 minutes. For the lemon sauce, peel and finely dice the onion. Bring the marjoram stalks, stock, lemon peel and lemon juice to the boil briefly, reduce slightly. Pass the sauce through a sieve, add cream and let it boil down for another 5 minutes. Beat the egg yolks with some sauce and stir into the sauce. Do not let it boil down any more! Drain the cauliflower.

3. 3

   For the lemon sauce, peel and finely dice the onion. Bring the marjoram stalks, stock, lemon peel and lemon juice to the boil briefly, reduce slightly. Pass the sauce through a sieve, add cream and let it boil down for another 5 minutes. Beat the egg yolks with some sauce and stir into the sauce. Do not let it boil down any more! Drain the cauliflower. Arrange on plates with the cake pieces and sauce. Garnish with tomato wedges and parsley

4. 4

   Plate: Palatine ceramics