Cauliflower cake from the springform pan

Ingredients for 4 servings:

• 500 g flour
• 7 g dry yeast
• 300 ml water, lukewarm
• 1 large onion(s)
• 3 cloves garlic
• 50 g butter
• 2 tbsp flour
• 50 g Cheddar or Edam, grated
• 2 tbsp mustard
• 500 ml milk
• 1 large cauliflower
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Knead the flour, yeast, and lukewarm water into a dough, then cover with a slightly damp cloth and let rest for about 60 minutes. Spread the dough either in an ovenproof pan or in a springform pan, forming a rim. Let rest for another 10 minutes. Dice the onion and garlic, and cut the cauliflower into small florets. Lightly sauté the butter, onion, garlic, and a splash of water in a saucepan. Add the flour and sauté. Pour in the milk and mix well. Add the cauliflower, mustard, salt, and pepper, fold in the cheese, and simmer for 30 minutes. Stir frequently to prevent sticking to the bottom. Let cool briefly. Then spread the dough over the dough in the pan. Preheat the oven to 220°C (top/bottom heat). Bake the cauliflower pie for about 25–35 minutes.