Cutlet with roasted cauliflower

Preheat the oven to 220 degrees (top/bottom heat). Divide the cauliflower into bite-sized florets, mix thoroughly in a dish with 3 tbs oil, salt and pepper. Place on a oven tray lined with baking paper. Bake in the middle of the oven for 30 minutes. 

Meanwhile finely chop the onion and garlic. Cut the bacon into strips. Fry the bacon in a pan without oil or butter. Add the onion and garlic and fry briefly. Place into a dish and leave to cool.

Grate the Emmentaler AOP. Coarsely chop the oregano leaves. Add to the bacon mix. Fill the cutlets with the stuffing and press together firmly. 

After baking for 30 minutes reduce oven temperature to 160 degrees. Heat 2 tbs oil in a frying pan. Season the cutlets and sear on each side for approx. 2 minutes. Add to the cauliflower on the oven tray and finish roasting in the centre of the oven for 8 to 10 minutes.

Tip: Serve with risotto