Spaghetti and cauliflower gratin

Ingredients for 2 servings:

• 350 g cauliflower florets, frozen
• 100g spaghetti
• 100 g crème fraîche
• 4 tbsp milk
• 100 g Gruyère, grated
• 25 g Parmesan, grated
• 200 g cooked ham
• ½ tsp nutmeg powder
• salt and pepper
• 15 crackers (salt crackers)
• 2 tbsp Parmesan, grated
• 30 g butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

well seasoned

Grind the saltine crackers in a blender and mix well with butter and 2 tablespoons of Parmesan cheese. Thaw the cauliflower florets. Cut the cooked ham into smaller cubes. Cook the spaghetti according to the package instructions, drain, and chop lightly. Heat the crème fraîche with the milk. Bring the spaghetti, cauliflower florets, and ham to a boil. Season with nutmeg, salt, and pepper, stir in the Gruyère and 25g of Parmesan cheese. Spread everything in a baking dish and sprinkle with the cracker mixture. Preheat the oven to 180°C (top/bottom heat) and bake for about 10-12 minutes.