Ingredients
- 1 cauliflower
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10 g butter for the dish
- 100 g fresh goat cheese
For the crumble
-
60 g flour
- 20 g grated parmesan
- 2 tablespoons crushed hazelnuts
-
50 g finely grated cauliflower
-
a few sprigs of thyme
- 25 g softened semi-salted butter
Preparation
-
Wash the cauliflower and cut it into florets. Cook them for 15 minutes in a large pan of boiling salted water. Drain them well and spread them in a previously buttered gratin dish. Sprinkle them with fresh goat cheese.
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Preheat the oven to 210°C (gas mark 7). Prepare the crumble dough: in a bowl, mix the flour, parmesan, crushed hazelnuts, grated cauliflower, thyme leaves and add the butter. Rub with your fingertips, then spread this dough over the cauliflower. Bake for 20 min.
