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Step 1: Ingredients and Equipment
Step 2: Preparation
Remove the stalk and core of the cauliflower, then chop coarsely. After that weigh 600 grams of the cauliflower florets. Optionally, add some broccoli to add flavour and colour to your dough.
(Don't throw the core away, you can use it for snacks or soups the next day.)
Step 3: Curing
Shred the cauliflower florets with a food processor, place the result into a bowl and stir a teaspoon of salt in. Let it rest for 20 to 30 minutes.
Step 4: Meanwhile
While the salt is sucking water out of the shredded cauliflower, you can grate the 50grams parmesan, drain the capers, anchovies and prepare other toppings. Place parchment paper on your baking tray and preheat your stove to 180°C (350°F).
Step 5: Wringing
Put the shredded cauliflower on a cheesecloth and wring the water out into a glass. If there is no more water to wring out, put the cauliflower pre-dough into a bowl.
(The juice tastes good btw, use it for a smoothie or a sauce.)
Step 6: Mixing
I prefer to beat eggs before I add them to any mixture, add the 2 eggs, salt & pepper and the 50grams parmesan. Then stir thoroughly.
Step 7: Placing the Dough
Spread the dough evenly out on the parchment paper on the baking tray. Bake for 20 minutes at 180°C (350°F).
Step 8: Placing the Toppings
After baking the dough you can now lay your toppings on top. The Cauliflower Tarte Flambée needs a high temperature so I would advise that you lay herbs and greens on it after baking, otherwise they would burn. Put on the anchovies, then some sliced tomatoes, pizza cheese and bake it for 5-10 minutes at 250°C (480°F).
Step 9: Placing the Herbs
The capers would burn in the stove and lose all flavour, that's why you also add them after the baking, just like the herbs.
<=This indicates there was still water in the dough.
I hope you will enjoy the Cauliflower Tarte Flambée enjoy just as much as I do, because I can eat a whole baking tray without any regrets and I am full for the rest of the day. Enjoy your meal!