for 4 person

Cauliflower base

750 g	cauliflower, cut into pieces
½ tsp	salt
100 g	Sbrinz, finely grated
1	egg, beaten
½ tsp	salt
a little	pepper

Topping

100 g	crème fraîche
1 bunch	radish, incl. greens, radish cut into slices, greens set aside
70 g	blackcurrants
½ bunch	sage
30 g	mixed seeds
5 tbsp	olive oil
1 tbsp	water
¼ tsp	salt
a little	pepper
50 g	Sbrinz, coarsely grated

To bake

30 g	Micro Greens
a little	sea salt

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.

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