Cauliflower un-quiche

Cauliflower un-quiche with ricotta cheese, according to our food and wine expert, Walter

Originally coming from the Mediterrenean area, this Winter vegetable was very popular in ancient Greek and Roman times thanks to its many nutritional and therapeutic properties. Rich in C-vitamine, it also contains potassium, folic acid, calcium, iron, fibres and other useful nutritive values known both by modern medicine and traditional popular medicine.

At home, in Winter time, we are large “cabbage” consumers (we particularly like cauliflower and broccoli). As the “cabbage season” is almost over, here is a recipe to bid farewell to Winter (a propitiatory rite to have the sun finally shine on us!).

By the way, it happens to be low in calories (no pastry crust – this is why Walter calls it an “un-quiche”! – and no eggs).

Cauliflower un-quiche according to Walter – our food and wine expert at

Ingredients (for 2 people having lunch at 2.15 pm – that would be Walter and me – sitting at the table with a pretty decent appetite):

1 cauliflower – 250 grams of fresh ricotta cheese – 50 grams of Parmesan cheese – a handful of bread crubms – nutmeg – salt.

Boil a cauliflower. Then put it in a large bowl and add the fresh ricotta cheese while stirring. Add salt and abundant nutmeg. Lay it in a glass terrine. Sparkle with Parmesan cheese and bread crumbs. Place the terrine into a pre-heated oven (180 C°) and leave it inside for about 20 minutes.

Serve hot but have it cooled down before you eat it.


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