John Myers
Ingredients for 4 servings:
- 1 cauliflower
- 200 ml double cream
- 2 eggs
- 125 g Emmental cheese, grated
- 100 g Gouda, grated
- 100 g cooked ham
- 4 m.-sized tomatoes
- 40 g almond flakes
- Butter, for greasing
- Salt
- 2 tbsp parsley, freshly chopped
- nutmeg
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Clean and wash the cauliflower and cook it in salted water for about 20 minutes. Preheat the oven to 200°C. Whisk the eggs with the double cream and season with salt, pepper, and nutmeg. Stir in all but 3 tablespoons of the cheese. Cut the cooked ham into thin strips and fold it into the cream mixture with 1 tablespoon of the parsley. Wash the tomatoes, remove the stems, and slice them. Place the tomatoes in a buttered baking dish. Place the drained cauliflower on top and spread the sauce over it. Sprinkle with the remaining cheese and bake in the oven at 200°C for about 20 minutes. Sprinkle the almond flakes on top 5 minutes before the end of the baking time. Serve with a delicious pork chop and boiled potatoes.
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