Spicy Cretan cauliflower omelet with mountain cheese

Ingredients for 2 servings:

• 1 m.-large cauliflower
• 6 m.-sized eggs
• 50 g stock from cooking the cauliflower
• 100 g mountain cheese, grated
• n. B. salt and pepper, white
• 4 tbsp extra virgin olive oil
• Walnut kernels, coarsely chopped
• flowers and leaves
• Sesame, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the cauliflower into small florets. Peel the stalks and cut crosswise into approximately 6 mm thick slices. Rinse all parts thoroughly under running water. Simmer the cauliflower in salted water for 10 minutes, then strain, reserving the cooking water. Set aside the cauliflower and the stock. Whisk the eggs and gradually mix in the 50 g of stock, then stir in the grated mountain cheese. Season the egg mixture with salt and pepper. Place the olive oil and cauliflower in a 28 cm pan and roast the cauliflower pieces until all the liquid has evaporated. Pour the egg mixture over the cauliflower and simmer with the lid on over low heat until the egg mixture has set. Slide the omelet onto a flat serving plate, garnish with walnuts, white sesame seeds, and flowers and leaves, and serve warm with white bread. Serve with semi-dry white wine or a cold beer. Note: Cretans prefer bread, especially white bread, as a side dish to all other side dishes. Recipe source: Mr. Olympios, Armonia Hotel, Crete