WIN a 500-euro voucher straight from your kitchen

Dear cooking enthusiasts,

We cordially invite you to take part in our exciting campaign and put your cooking talent to the test! On April 20, we will be welcoming renowned guest chef Peter Slačka to ADELI, who has created his original recipe "Cauliflower au Gratin à la Peter Slačka" exclusively for you.

Be inspired by this unique composition of flavors and prepare the dish yourself. Share your culinary journey with us by posting a photo of your finished masterpiece on our social media by April 30, 2024, tag ADELI or send the photo directly to info@adelicenter.com send it directly to

As a thank you for your commitment, we are giving away a voucher worth 500 euros for a rehabilitation stay at the renowned ADELI Medical Center in Piešťany among all participants. You won't want to miss out on this unique opportunity!

Below you will find the full recipe with all the ingredients and step-by-step instructions. We are already looking forward to your creations and hope you enjoy cooking and eating them.

Ingredients for 4 portions

500g cauliflower
50g truffle paste
700g potatoes
1 piece of leek
100g butter
700g cream 36%
100g grated parmesan
150g mozzarella
80g extra virgin olive oil
100g blanched hazelnuts
100g sugar
50g honey
50g apple cider vinegar
salt, pepper, nutmeg

300g cauliflower
100g sugar
200g apple cider vinegar
300g water
Cloves, allspice, sugar

Preparation

1. Peeling cauliflower and potatoes
2. Bring the cream to the boil, remove from the heat, season with salt, stir in the spices and truffle paste. Add to the
3. Set aside to cool.
4. Cut the cauliflower into approx. 2 mm thick slices
5. Cut the potatoes into approx. 2 mm thick slices
6. Cut the mozzarella into cubes and prepare the Parmesan.
7. Place layers of potatoes, cauliflower and cheese evenly in a baking dish.
8. Repeat layering.
9. Pour the cream and truffle mixture over the layers in the baking dish.
10. Place flakes or mounds of butter on the surface and sprinkle with the remaining Parmesan cheese
11. Bake in the oven at 160 degrees for approx. 45-60 minutes until golden brown
12. After baking, leave the mixture to rest in the tin for approx. 35 minutes

Hazelnut praliné

1. Roast the nuts at 180°C for approx. 9-11 minutes until golden brown
2. Peel the cooled nuts.
3. Melt the sugar with a little water in a small pan to make caramel.
4. Cover the peeled hazelnuts with caramel.
5. Chop the cooled mixture.

Pickled cauliflower

1. Cut the cauliflower into small pieces
2. Put the sugar, vinegar, water and spices in a pan and bring to the boil.
3. Pour the infusion over the cauliflower and leave to cool.

Balsamic vinegar

Mix the apple cider vinegar and honey in a pan, bring to the boil, boil for 10 minutes and leave to cool.

Sprinkle the baked mixture in the baking dish with chopped hazelnuts, caramel and pickled cauliflower and season with a little balsamic vinegar. Serve straight from the dish onto the plate.

Enjoy your meal!

We look forward to marveling at your culinary works of art. Don't forget to share a photo of your "Cauliflower au Gratin à la Peter Slačka" with us by April 30, 2024. Tag @ADELI on Instagram, add your photo to the Facebook comment or send it by email to info@adelicenter.com.

We are giving away a voucher worth 500 euros for a rehabilitation stay at ADELI Medical Center in Piešťany among all participants. Who knows, maybe you will soon be our lucky winner!

We wish you good luck and success in the kitchen!