Cauliflower Cake with Kale

Ingredients

• 1 kg Cauliflower
• Salt
• 1 onion
• 1 Garlic clove
• 2 tbsp Rapeseed oil
• 200 g whipping cream
• 0.5 bunch Parsley (10 g)
• 40 g block Parmesan cheese (30% fat in total)
• 3 eggs
• 200 g fresh cheese (45% fat in total)
• Pepper
• freshly grated nutmeg
• 150 g kale
• 45 g pine nuts (3 tbsp)

Instructions

1. 1.

   Clean and wash the cauliflower, cut into florets. Boil in salted water for 5–6 minutes. Then shock with cold water, drain and roughly chop. Line a springform pan with parchment paper.

2. 2.

   Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a pot. Sauté the onion and garlic for 4 minutes over medium heat. Remove from heat and pour in the cream. Wash, dry, and chop the parsley. Grate the Parmesan. Beat the eggs with the fresh cheese, parsley, and Parmesan into the cream mixture. Season with salt, pepper, and nutmeg, then fold in the cauliflower. Pour the batter into the springform pan and bake at 180 °C (160 °C fan; gas: level 2–3) for about 50 minutes until golden brown.

3. 3.

   Meanwhile clean, wash, and dry the kale. Remove leaves from stems and cut into smaller pieces. Heat remaining oil in a skillet. Sauté the kale over high heat for 5 minutes. Season with salt and pepper. Toast the pine nuts in a hot pan without fat over medium heat for 3 minutes. Take the cauliflower cake out of the oven, remove it from the pan, plate it, and serve with the sautéed kale and toasted pine nuts.