(Recipe) Cauliflower Tart Recipe

Instructions

• Preheat the oven to 200°C (392°F).

• Cut the cauliflower into florets. Place the cauliflower florets in a pot with 1 teaspoon of salt. Cover with cold water and let it simmer for 10 minutes until the florets are quite soft: if you press on them with a spoon, they should break.

• Drain the cauliflower in a colander and set aside to dry.

• Slice 4 round slices, each half a centimeter thick, from one side of the onion and set them aside. Roughly chop the rest of the onion and put it in a small pan with the oil and rosemary. Sauté over low heat for 10 minutes, stirring occasionally until the onion is translucent.

• Remove the pan from the heat and let its contents cool. Add the sautéed onion to a bowl with the eggs and oregano, whisk everything together well, and then add the flour, baking powder, turmeric, aged cheese, 1 teaspoon of salt, and plenty of pepper.

• Whisk everything until smooth before folding in the cauliflower florets, trying to keep them whole.

• Line the bottom and sides of a 24 cm (9.5 inch) springform pan with parchment paper. Grease the sides with melted butter. Mix the sesame seeds with the nigella seeds and sprinkle them around the sides of the pan so they stick.

• Pour the cauliflower mixture into the pan and arrange the onion rings on top.

• Place the pan in the center of the oven and bake the cauliflower tart for 45 minutes until it is firm and golden brown: a knitting needle inserted in the middle should come out dry. Remove the pan from the oven and let the tart cool for at least 25 minutes before slicing; it should still be slightly warm.