Cauliflower gratin

Ingredients for 4 servings:

• 1 head of cauliflower
• 4 carrots
• 500 g spinach
• 4 tomatoes
• 2 onions
• 2 eggs
• 200 ml sweet cream
• 100 g Emmental cheese in one piece
• 100 g Gouda in one piece
• ½ bunch parsley
• 50 g almond flakes
• 1 pinch(s) of pepper
• 1 pinch of salt
• 1 pinch of nutmeg
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Clean the cauliflower and divide it into florets. Scrape the carrots, slice them, and blanch them with the cauliflower florets in salted water for 8-10 minutes, then drain. Briefly cook the spinach in the same water and drain. Make a cross-shaped cut in the tomatoes, place them in hot water, rinse with cold water, peel them, and slice them. Grease a baking dish, line the bottom with tomato slices, then arrange the diced onion, spinach, carrots, and cauliflower on top. Whisk the eggs with the cream, spices, and chopped parsley and pour over the gratin. Grate the cheese, mix, and spread it on top. Sprinkle with flaked almonds. Bake in a preheated oven at 225°C for 30-40 minutes.