- cauliflower - 450 Grams
- olive oil - 3 1/2 Art. spoons
- truffle oil - 1 st. a spoon
- crust for pie - 1 piece
- bulb - 1 piece
- mustard - 1 Art. a spoon
- eggs - 2 pieces
- cheese Mascarpone - 250 Grams
- fat cream - 1/2 cup
- black or white pepper - 1/4 teaspoons
- Nutmeg - 1 Pinch
- cheese Gruyer - 1 glass
- Parmesan cheese - 1/3 Cups
1. Cut cabbage into small florets. Finely chop the onion. Heat oven for 220 degrees with stand in the center. Stir the cauliflower with 2 tablespoons of olive oil in a large bowl. Put on a baking tray, sprinkle with salt and pepper and bake for 25 minutes until brown until cabbage is tender. 2. Let the cabbage cool down, then finely chop and pour truffle oil. Lower the oven temperature to 175 degrees. 3. Put the ready-made crust for pie in a removable baking dish. Cover with foil, lay the dried beans on top and bake for 20 minutes. Remove foil and beans and bake until golden brown, about 5 minutes. Allow to cool. Maintain the temperature of the oven. Heat the remaining 1 1/2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion, sprinkle with salt and pepper and cook for 30-40 minutes until the onion turns golden brown, stirring. Lightly cool. 4. Using a knife or brush, grease the bottom and edges of the pie crust with mustard. 5. Put onions and then cauliflower. 6. Beat eggs, mascarpone, cream and pepper in a bowl. Add the Gruyère cheese. Pour the mixture over the cabbage, sprinkle with Parmesan. Bake until golden brown, about 40 minutes. 7. Allow to cool on the counter for 15 minutes before serving.
Servings: 8