Peasant pie with cauliflower
Unwrap the cauliflower bouquets, wash well under running cold water, then leave for about 20 minutes in water with a little vinegar. Rinse again with cold water and then boil in salted water for about 10 minutes, drain and mix until it turns into a fine puree.
Cauliflower puree is mixed with crushed sheep's cheese, beaten eggs, sour cream, grated nutmeg, salt and pepper to taste.
From the mentioned ingredients a homogeneous and elastic dough is kneaded, from which thin strudel sheets are spread. Grease with melted butter, fill with cauliflower composition with cheese and roll. Place in the stove pan greased with a little butter and bake for about 35-40 minutes, at the right temperature, until nicely browned on top. After it cools down a bit, cut thick slices and serve.