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Superfood cauliflower flatbread
50 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 508
  • Fat about 42g
  • Carbohydrates about 10g
  • Protein about 21g
This is needed
This is needed for 4 people
Cauliflower base
  • 750 g cauliflower, cut into pieces
  • 100 g Sbrinz, finely grated
  • 1 eggs, beaten
  • a little pepper
  • 0.5 tsp salt
Topping
  • 70 g blackcurrants
  • 100 g crème fraîche
  • 1 bunch radish incl. greens, radish cut into slices, greens set aside
  • 30 g mixed seeds
  • 0.5 bunch sage
  • 5 tbsp olive oil
  • 1 tbsp water
  • 0.25 tsp salt
  • a little pepper
  • 50 g Sbrinz, coarsely grated
To bake
  • 30 g Micro Greens
  • a little sea salt
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And that's how it's done
And that's how it's done
Cauliflower base
Blitz the cauliflower in a food processor, season with salt, leave to absorb in a sieve for approx. 30 mins. Use a tea towel to squeeze out any excess liquid from the cauliflower, transfer to a bowl. Mix in the cheese, egg, salt and pepper. Transfer the mixture to a baking tray lined with baking paper, shape by hand into a round flatbread (approx. 28 cm in diameter).
Topping
Spread the crème fraîche on top of the cauliflower base, top with the radish and blackcurrants. Place the reserved radish greens in the food processor along with the sage and seeds, add the oil and water, puree, season, spread on top of the flatbread, sprinkle with cheese.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, garnish with the micro greens, season with salt.