Cauliflower Pudding
Cauliflower and cottage cheese make this pudding rich in protein and soft in texture. Whipped egg whites help the sauce rise, while almond flour creates a golden surface.
Separate the cauliflower (1200 g) into florets and boil until tender. Divide the butter (150 g): 100 g for the sauce and 50 g for the dish; divide the almond flour (50 g): 35 g for the sauce and 15 g for the dish.
Melt 100 g of the butter, combine it with 35 g of the almond flour and heat for 5 minutes.
Whisk in the hot milk (400 g), bring the sauce to a boil and cook for 15 minutes, stirring.
Cool the sauce, add dill (10 g), the yolks from the egg (250 g), table salt (3 g) and sour cream (75 g), then mix.
Whip the whites from the egg to firm peaks.
Combine the sauce, egg whites and cooked cauliflower, fold in the 5% cottage cheese (150 g), transfer the mixture to the dish and sprinkle with the remaining almond flour.
Bake at 180°C for 35 minutes, until the top is set and golden.
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