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Cauliflower casserole

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Ingredients for 4 servings:

  • 800 g cauliflower
  • 4 carrots
  • 4 potatoes
  • salt and pepper
  • Curry, nutmeg
  • 200 g cheese, grated
  • ½ bunch parsley
  • Fat for the mold
  • 4 eggs
  • ½ liter of milk

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Divide the cauliflower into florets. Slice the carrots. Peel and slice the potatoes. Cook the vegetables and potatoes in salted water until al dente. Drain and layer in a greased casserole dish. Whisk the eggs and milk, season with salt, pepper, nutmeg, and curry powder. Stir in the chopped parsley and pour the egg wash over the vegetables. Sprinkle with cheese and bake at 160°C for about 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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