Cauliflower casserole à la Toscana

Ingredients for 4 servings:

• 1 small cauliflower
• 8 tomatoes, dried
• 1 handful of basil
• 1 onion(s), red
• 2 garlic cloves
• 80 g pine nuts
• 125 g mascarpone
• 250 ml cream
• 2 eggs
• salt and pepper
• nutmeg
• 50 g Parmesan, grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Clean and wash the cauliflower, and divide it into florets. Bring salted water to a boil and cook the cauliflower for 2-3 minutes, then rinse with cold water. Cut the tomatoes into strips. Wash and finely chop the basil. Peel and chop the onions and garlic. Briefly dry-roast the pine nuts. Mix the cauliflower, tomatoes, basil, onions, garlic, and pine nuts and place in a baking dish. Whisk the mascarpone with the cream and eggs until smooth, season with salt, pepper, and nutmeg, and pour over the mixture in the dish. Sprinkle with Parmesan cheese. Place the dish in a cold oven and bake the cauliflower casserole at 200°C (180°C fan-assisted oven) for 30-40 minutes.