Cauliflower buns with grilled Emmentaler AOP and figs

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Ingredients for


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  • cauliflower
  • eggs
  • Emmentaler AOP, grated
  • almond flour
  • coconut flour
  • baking powder
  • Italian herb mixture
  • salt
  • Sesame seeds
  • slices Emmentaler AOP
  • figs
  • arugula
Star of the dish
Emmentaler AOP Organic Mild/Classic

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. 

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


Croque Monsieur

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