Cauliflower and salmon casserole

Ingredients for 2 servings:

• 200 g salmon fillet(s), frozen
• 450 g cauliflower, frozen
• 70 g Gruyère
• 70 g sour cream
• 50 ml milk
• 2 tsp mustard, medium hot
• 1 tbsp lemon juice
• 2 garlic cloves
• salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 50 minutes

Place the salmon fillets outside for 1 hour before cooking and let them thaw. Cut the salmon fillets into bite-sized pieces. Preheat the oven to 200°C (top/bottom heat). Steam the frozen cauliflower over boiling water for about 5 minutes, then rinse with cold water and drain. Chop the cheese, sour cream, milk, mustard, lemon juice, and garlic in a food processor. Alternatively, grate the cheese, press the garlic cloves, and mix with the remaining ingredients. Season with salt, pepper, and nutmeg. Now cut the cauliflower into bite-sized pieces, mix with the salmon pieces and the cheese and sour cream sauce, and place in a baking dish. Bake in the oven for 30 minutes. Let it cool slightly before serving. It also tastes great if you replace half of the cauliflower with broccoli.