Ingredients:
- 1 cauliflower
- 60 g parmesan + 20g for sprinkling
- ½ mozzarella ball
- 2 eggs
- a few sprigs of fresh oregano, basil and parsley
- 1 clove garlic
- 4 small tomatoes
- oil
- 3 gherkins
- 80 g pickled mushrooms
- 15 g capers
- 1 teaspoon lemon juice
- 60 g homemade mayonnaise
- 30 g of cream 18%
- sweet red pepper powder
- salt and freshly ground pepper
Divide cauliflower into florets, rub with olive oil, and sprinkle with salt. Put in the oven preheated to 190 degrees and bake until it’s getting soft and begins to scorch – about 25 minutes. Cool it down and mix until a consistency of couscous. Combine the grated parmesan cheese, eggs, finely chopped parsley, salt and pepper.
In the meantime prepare the sauce. Chop finely diced gherkins, mushrooms, capers – combine with mayonnaise, sour cream and season with salt, pepper, lemon juice and paprika.
Preheat oven to 220 degrees. Put the cauliflower mass on a baking tray lined with baking paper, greased with olive oil (preferably on a heated marble). Bake for fifteen minutes. Take it out and put pieces of mozzarella on it, sprinkle with parmesan and oregano, pour a little olive oil. Bake for another 15 minutes until golden brown. After it is ready arrange tomato slices and basil leaves. Cut into portions and serve hot with tartar sauce.
Recipe: Magdalena Święciaszek, photo: USTA Magazine
