Cauliflower Casserole

A juicy, light, and easy vegetable dish that can be served as a main course or a side dish for Sunday lunch. In the first case, it pairs well with a large bowl of salad, and in the second, it complements a piece of roasted meat or fish.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 spoon Butter, unsalted

  • 1 piece Cauliflower, fresh

  • 3 pieces Egg, fresh

  • 1.5 dl Sweet cream

  • 100 g Cheese, Cheddar

  • 3 spoons Wheat flour, white, multi-purpose

  • pieces Salt, table

  • pieces Spices, nutmeg, ground

Steps

  1. Clean the cauliflower and divide it into smaller florets. Wash them and cook in salted water for 5 to 7 minutes until they are half-cooked. Drain the cooked cauliflower well.

  2. While the cauliflower is cooking, preheat the oven to 180 degrees Celsius. In a large bowl, mix the eggs, cream, and seasonings. Stir in the flour and half of the grated cheese, then gently fold in the cooked cauliflower florets.

  3. Pour the mixture into a deep baking dish that has been well-greased with butter. Sprinkle the remaining cheese on top. Bake the casserole in the preheated oven for 30 to 45 minutes. It is done when the mixture rises and turns golden brown on top.

Nutrition Information (Per 100g)

  • Calories: 128.05 kcal
  • Fat: 7.82 g
    • Saturated Fat: 4.22 g
  • Carbohydrates: 5.09 g
    • Sugars: 0.5 g
  • Protein: 6.96 g
  • Fiber: 1.12 g

Advice

If you want the casserole to be even lighter, beat the egg whites into stiff peaks and gently fold them into the mixture at the very end.