Cauliflower Tortilla

Ingredients

• 70 g nuts or seeds (e.g., almonds and cashews)
• 2 shallots
• 0.5 handful herbs (e.g., parsley, thyme, marjoram)
• 1 cauliflower (about 800–900 g)
• 2 tbsp olive oil
• 10 eggs (size M)
• 200 g Cooking cream (15% fat)
• Salt
• Pepper
• nutmeg
• 160 g feta cheese (45% fat in the package)

Instructions

1. 1.

   Roast the nuts in a hot pan without oil over medium heat for 3 minutes; remove, cool slightly and roughly chop.

2. 2.

   Meanwhile peel and finely dice the shallots. Wash the herbs, pat dry and chop the leaves. Clean the cauliflower, wash it and cut into very small florets.

3. 3.

   Heat the olive oil in a pan. Add the cauliflower and sauté for about 5 minutes over medium heat while turning, until the florets are lightly browned. Add the shallots and cook together for 2–3 minutes.

4. 4.

   In a bowl whisk the eggs with the cooking cream, salt, pepper, a pinch of freshly grated nutmeg and the herbs. Sprinkle the seeds over the cauliflower and pour everything over it.

5. 5.

   Crumble the feta on top of the tortilla, cover and let it set for 8–10 minutes. Season the cauliflower tortilla again lightly with salt and pepper if desired, cut into pieces and serve.