- 1 portion shortcrust pastry from EDC
- 100 grams parmesan cheese cubed
- 1 bunch chives (fresh)
- 2 sprigs Parsley (fresh)
- 500 grams cauliflower (roughly chopped)
- 1 Large White Onion (quartered)
- 200 grams Bacon (roughly chopped)
- 1 clove garlic
- 20 grams EVVO
- 3 eggs ( large)
- 150 grams cream
- salt and white pepper
Prepare pastry and chill in fridge. Whilst pastry is chilling preheat oven to 200 degrees Celcius and grease a 23 cm pie or flan tin/dish.
Grate parmesan cheese for 10 seconds/speed 9 and set aside in a bowl.
Chop fresh herbs for 3 seconds/speed 7 and add to the parmesan.
Chop cauliflower florets for 3 seconds /speed 4 and tip into varoma dish.
Add 1000 mls of water to TM bowl and par-cook cauliflower by steaming for 10 mins/varoma/speed 4.
Whilst cauli is steaming, roll out pastry, place into pie/flan dish and blind bake for 10 mins or so.
Once cauliflower is done set aside and empty water from TM bowl.
Weigh in bacon and chop along with onion and garlic for 3 seconds/speed 4.
Scrape down sides of bowl, add EVOO and saute at 100 degrees/3 mins/speed 1
Add eggs, cream, parmesan and herbs to TM bowl and season with salt and plenty of white pepper.
Combine 20-30 seconds/speed 3.
Add cauliflower and mix 20-30 seconds/speed 3/ until well combined.
Pour mix into prepared pastry case and bake approx 40-50 mins until almost set (will vary according to oven)
Stand for 10 minutes before serving.
Store bought pastry can be used if you are short on time
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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