Trim the cauliflower roses, rinse well, blanch al dente in light salted water, drain when cool, drain well. Pit olives and cut into quarters. Pluck basil and chop coarsely. Peel and finely dice onion. Peel tomatoes, remove seeds and cut into small cubes. Beat egg, mix well with milk, flour, fold in grated cheese and season with iodized salt, pepper and nutmeg. Heat clarified butter to approx. 180 °C.
Sauté onions in heated rapeseed oil until translucent, add olives, tomatoes, peppercorns and basil and sauté briefly. Add tomato juice, season with honey and a little fruit vinegar. Pull the cauliflower florets through the cheese dough, bake in hot clarified butter until golden brown and place on kitchen paper so that the fat can drain off well.
Serve:
Arrange tomato compote as a bed on a flat plate, place cauliflower florets on top and garnish with red basil.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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