Cauliflower casserole with buttermilk

Ingredients for 2 servings:

• ½ head of cauliflower
• 3 m.-sized potatoes
• 300 ml buttermilk
• 100 g natural yogurt
• 1 egg(s)
• 1 tbsp, sautéed mustard, hot or very spicy
• 1 clove(s) garlic
• Salt
• pepper
• nutmeg
• n. B. Caraway powder
• 50 g cheese, grated, low-fat
• Parsley and/or chives, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

low-calorie side dish or main meal

Peel the potatoes and cut into fairly thin slices. Remove the leaves from the cauliflower, remove the stalks (save for soup if desired), and divide into small florets. Pre-cook the potatoes and cauliflower florets in boiling salted water for about 5-6 minutes. Then drain and rinse with cold water. Preheat oven to 175 degrees Celsius. Combine the buttermilk, yogurt, egg, and mustard in a bowl. Peel the garlic and mash it. Season generously with salt, pepper, and nutmeg. If desired, you can also add a little ground or crushed caraway seeds. Mix everything well with a whisk. Place the potato slices and cauliflower in a baking dish and mix. Pour the buttermilk sauce over the potatoes. Sprinkle with some grated cheese. Place the casserole in the oven for about 20 minutes. Finally, let it brown for a few more minutes at about 200 degrees Celsius. Be careful, it burns easily! Serve as a side dish or main course and sprinkle with fresh, chopped herbs. Tip: This dish can be easily varied or supplemented with different vegetables depending on the season. If you’re not watching your weight, you can of course use a different type of cheese or more cheese.