Italian cauliflower casserole

Ingredients for 4 servings:

• 1 head of cauliflower
• Salt
• pepper
• 200 g Parma ham
• 2 tbsp capers
• 250 g mascarpone
• 3 eggs
• lemon juice
• oregano
• basil
• rosemary
• Thyme
• 50 g pine nuts
• 50 g Parmesan
• 2 slices of toast

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the cauliflower and divide it into equal-sized florets. Cook in boiling salted water for 5 minutes, rinse with cold water and drain well. Cut the Parma ham into small strips. Finely chop half of the capers. Whisk the mascarpone with one egg and 2 egg yolks and season with salt, pepper, capers, 1-2 teaspoons of lemon juice, oregano, basil, rosemary and thyme. Finely grate the pine nuts and Parmesan separately. Remove the crusts from the slices of toast and crumble them. Beat the egg whites until stiff peaks form, stir in the pine nuts, breadcrumbs and Parmesan, and season with salt. Grease a baking dish. Pour in a little caper sauce. Spread the cauliflower, Parma ham, oregano, basil, rosemary and thyme on top. Scatter over the remaining capers. Pour over the remaining sauce. Cover the surface with beaten egg whites. Bake the casserole in the oven at 200 degrees for about 35 minutes.