Goat cheese and cabbage strudel with Trocadero salad, carrots and mustard dressing

For the strudel pastry:

- 150 g of 00 flour
- 50 gr rice flour
- 1 egg
- 1 tablespoon of sunflower oil
- 1 glass of water
- 1 glass of white wine
- salt

For the stuffing:

1/2 white cauliflower
100 gr of fresh goat cheese (feta type)
1 teaspoon of cardamom powder
3 spoons of dried oregano
1 pinch of chilli pepper
extra virgin olive oil

For the salad and dressing:

1 sprig of Trocadero salad
1 carrot

2 tablespoons of Dijon mustard in seeds
1 lemon (juice)
3 tablespoons of Tamari soy sauce
3 tablespoons of extra virgin olive oil

Prepare the strudel pasta.
Make the fountain with the flour, add the egg, oil, wine and water. Work the dough long, to make it smooth and elastic. When it is ready, leave it to rest covered with a tea towel (if it is too hot, you can put it in the refrigerator).

Until the dough rests, cut the cauliflower into small pieces, in a pan heat 4 tablespoons of extra virgin olive oil with the cardamom powder. After a couple of minutes, when the oil is hot, add the cauliflower, brown it evenly and cook for 10 minutes. Incorporate half a glass of water and put the lid on. Simmer for about 20 ', until the cauliflower is soft. Turn off the heat, remove the lid and transfer the cauliflower to a bowl.
When the cauliflower is cold, add the diced goat cheese, oregano and a pinch of chilli pepper. Stir with a fork, pressing the cauliflower against the sides of the bowl. Place the mixture in the refrigerator for half an hour.

Preheat the oven to 200 ° C.

Spread the strudel dough on a sheet of baking paper with a rolling pin (the thickness must be maximum 3/4 mm).
Place the filling (which will now be fresh) at one end of the pasta and, helping you to move with the parchment paper, roll the pasta around the filling. Pass the ends of the pasta with a brush wet with water (or wine) and seal it with your fingertips.

Bake for 20 '.

Wash the salad, drain excess water, cut it into pieces. Wash and peel the carrots, cut them into thin slices, with the help of a potato peeler.

Slice the strudel, place a slice of strudel on each plate, sprinkled with other oregano, the salad and the mustard dressing

It is good served at room temperature, so it is a dish that you can prepare in advance (the strudel if made the day before is even tastier!)