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Cauliflower and marjoram pie


  • 600 gr of cauliflower
  • 50 gr of butter
  • 50 gr of flour
  • 250 ml of milk
  • 50 gr of grated Parmesan cheese
  • 2 eggs and a yolk
  • Salt and pepper
  • Marjoram
  • 100 gr of Padan grain
Cauliflower and marjoram pie


  • Time: long


  • Cauliflower and marjoram pie
  • Cauliflower and marjoram pie


  • Easy


Wash the cauliflower with care, cut into florets and steam for 10 minutes, leaving it well al dente. You can cook a larger amount of cauliflower and cool it in Freddy for 15 minutes in order to block the cooking and keep it in the fridge to serve it later.

Melt the butter in a pan, add the cabbage florets and let them flavour well. Season to taste with salt and pepper, sprinkle with flour and mix well. Add milk and blend all with the blender immersion. Cool in Freddy for 15 minutes. Add the eggs, marjoram and parmesan cheese. Pour into the silicone pan for muffin moulds and bake in the oven at 190ºC for 20/25 minutes, until inserting a toothpick in the center will come out dry. Cool in Freddy for 30 minutes.

In the meantime, heat a non-stick frying pan and make thin grit discs. With the heat they will melt taking the delicate shape of a lace. Remove them with a scoop and put them to dry on a baking sheet lined with oven paper. Remove the flans from the pan and bring them to the table with the waffle.


You can make double dose of flans and freeze them in Freddy. It will be enough to regenerate them for an hour, bringing them to 30°C to obtain a delicious result.