How to make
Wash and break up the cauliflower into individual florets. Put it in the jug of a blender and turn it on to grind for a few seconds on medium speed - the goal is to make it into crumbs, not too fine and by no means mushy. Add 2 pinches of salt to it and mix.
Beat the eggs with another pinch of salt and add the sour cream, starch, black pepper, olive oil, 4 tbsp. with a tip of Parmesan powder and Emmental - grated.
Instead of Emmental, you can also use ordinary cheese, not very salty.
Cover a round tray with baking paper - about 26-28 cm in diameter.
Spread the cauliflower evenly and scatter the bacon, diced or in strips, over it. Pour the liquid mixture so that it is well absorbed by the cauliflower.
Arrange the walnuts (in halves) and put it in a preheated oven at 175°C for 30-40 minutes or until a nice golden brown.
When you take the savory cake out of the oven, sprinkle with more finely grated parmesan.
You can consume it warm or chilled. Beautiful, tender and very tasty!
Enjoy your meal!
The savory cake with cauliflower and parmesan cheese is ready.
