Cauliflower casserole with raclette cheese

Ingredients for 2 servings:

• 1 cauliflower
• ½ liter vegetable broth, vegetarian (instant)
• 120 g turkey breast, smoked
• 1 tbsp oil (sunflower), cold-pressed, for frying
• 100 g crème fraîche
• some nutmeg, freshly grated
• ½ bunch chives
• 150 g cheese (raclette)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Food combining, protein dish

Wash and trim the cauliflower, and divide it into small florets. Bring the vegetable stock to a boil. Cook the cauliflower over low heat for 12 minutes until al dente. Then remove from the stock and drain. Retain 1/4 l of the cooking water and set aside. Cut the turkey breast into small cubes. Heat the oil in a non-stick pan and fry the turkey breast cubes over medium heat for 5 minutes, turning occasionally. Preheat the oven to 180°C (170°C fan-assisted oven). Mix the crème fraîche with the cauliflower water until smooth and season with nutmeg. Wash the chives, shake dry, and cut into rolls. Stir in the chives. Thinly slice the raclette cheese. Mix the cauliflower with the turkey breast cubes, place in an ovenproof dish, and pour the crème fraîche mixture over it. Top with cheese and bake in the oven for 12-15 minutes.