Summary

Ingredients

• 500 g cauliflower, cut into florets
• vegetable broth
• 4 egg (s)
• 0.25 liter ¼ cream
• 75 g cheese (butter cheese), rated
• salt and pepper
• 1 pinch (s) nutmeg
• Fat for the shape

For the sauce:

• 2 shallot (s)
• 1 tablespoon butter
• 100 ml white wine
• 300 ml vegetable stock
• 100 g cream quark (40% fat)
• 1 lemon (s), add the juice from it
• some Worcestershire sauce, a few drops
• 50 g parsley, chopped
• 1 pinch (s) sugar
• Cornstarch for binding

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Instructions

1. Clean, wash and chop the cauliflower florets. Cook in the vegetable stock until firm to the bite. Drain well and pour into a greased loaf pan.
2. Whisk the eggs with the cream. Mix in the cheese, season with salt, pepper and nutmeg. Spread the mixture over the cauliflower.
3. Preheat the oven to 190 ° C (convection 170 ° C). Place the loaf pan in the hot water bath and cook the flan covered for approx. 40 minutes.
4. Peel and finely chop the shallots. Sweat in the pan in hot butter until translucent. Deglaze with white wine, pour in the broth and cream and bring everything to a vigorous boil. Thicken the sauce with the mixed cornstarch, season with lemon juice and Worcester sauce and mix in the parsley.
5. Season to taste with salt, pepper and sugar and distribute on preheated plates. Turn the cauliflower flan out of the mold, cut into slices and serve on the sauce.