John Myers
Cauliflower Casserole with Mountain and Goat Cheese
The perfect cauliflower casserole with mountain and goat cheese recipe with a picture and simple step-by-step instructions.
- 1 kg Cauliflower fresh
- 350 g Jacket potatoes, peeled and diced
- 200 g Ham cooked, diced
- 75 g Grated mountain cheese
- 75 g Diced mountain cheese
- 100 g Diced goat cheese roll
- 2 Pc. Free range eggs
- 120 ml Cream
- Salt
- Cayenne pepper
- Freshly grated nutmeg
- 2 tablespoon Chopped leaf parsley
- Wash and clean the cauliflower and cut into bite-sized florets. Store the stem and the florets that do not fit. Blanch the cauliflower florets in salted water for about 3 minutes. Remove with a slotted spoon and rinse in ice water. Put the remaining cauliflower in the boiling water and cook until just under cooked, remove and puree with 2 tablespoons of boiled water. Let cool down. Stir in the cream, eggs, grated cheese and parsley. Season with salt, nutmeg and cayenne to taste.
- Mix cauliflower florets, ham and potato cubes in an ovenproof dish, pour the sauce over them and sprinkle with the cheese cubes. Bake at 200 degrees top / bottom heat for 30 minutes until golden brown.
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