Zoe Torinesi’s Älplermagronen with cauliflower and Emmentaler AOP

Preparation time: approx. 40 minutes | baking: approx. 20-25 minutes

1. Divide the cauliflower into small florets. Add water (to a depth of 4-5 cm), vegetable stock and 1 ¼ tbsp salt to a pan and bring to the boil. Steam the cauliflower for 5 minutes, keeping the pan covered. Don’t overcook, the cauliflower should still be firm at the end.
2. Pour away the cooking liquid, rinse the cauliflower with cold water, drain well and put it in a large baking dish.
3. Cook the macaroni in salt water until al dente – they will finish cooking in the oven. Drain and add to the dish with the cauliflower.
4. Fry the onions in oil, then add them to the baking dish together with the ham.
5. In a separate bowl, mix together the crème fraîche, single cream, 100 g Emmentaler AOP, the spices plus the salt and pepper.
6. Pour the mixture over the ingredients in the dish and stir well, then top with the remaining 100 g Emmentaler AOP.
7. Bake at 240 °C (top and bottom heat) in the centre of the pre-heated oven for 20–25 minutes.
8. When serving, sprinkle some crispy fried onions on each portion and offer round the apple sauce.