Cauliflower buns with grilled Emmentaler AOP and figs

Preheat the oven to 200 degrees. Cut the cauliflower, place in a blender and blend to a cauliflower-rice texture. 

Place the cauliflowerrice in a large bowl; add the eggs, Emmentaler AOP, almond flour, coconut flour and mix well. Add the mixed Italian herbs and salt. Cover a baking tray with greaseproof paper, form 8 round balls with the mixture, place these on the baking tray and press flat (approx. 2 cm thick and 7 cm in diameter). The rounds, however, must be compact. Sprinkle the tops with sesame seeds and bake in the preheated oven for 20 – 25 minutes. Remove from the oven and set aside to cool. Place a slice of Emmentaler AOP and ¼ of a fig on each bun and gratinate briefly before serving.  

Tip: Arrange a bed of rocket leaves on a plate and place the buns on top before serving.