Cauliflower tarte flambée style

Ingredients for 1 servings:

• 600 g cauliflower (cauliflower florets)
• 5 eggs, size M
• 500 g cheese, grated
• some salt
• 2 tbsp chia seeds
• 3 Vienna sausages
• 50 g bacon or belly bacon
• 150 g cheese, grated
• 400 g sour cream
• some salt and pepper
• 1 tsp, heaped herbs of Provence

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

low carb, also vegetarian possible

Preheat the oven to 160°C fan/convection oven. Wash the cauliflower florets (about one large cauliflower) and drain well; they should no longer be wet. Then grate the florets until they are the size of rice grains. Mix all the ingredients (the chia seeds will absorb some of the moisture from the dough, but this will work fine without them) with a wooden spoon, spread them on a baking sheet lined with baking paper, and let them rise for 10 minutes. Bake the dough for about 25-30 minutes. For the topping, slice the wieners and dice the bacon. Mix the sour cream, cheese, and the remaining ingredients and let it sit for a while. When the base is ready, remove the tray from the oven, spread the sour cream mixture evenly on top, then the wieners and bacon. Bake the base for another 15-20 minutes. The topping can, of course, also be vegetarian, e.g., with corn, peppers, onions, etc.