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Mediterranean Cauliflower Pesto Casserole

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Mediterranean Cauliflower Pesto Casserole

The perfect mediterranean cauliflower pesto casserole recipe with a picture and simple step-by-step instructions.

  • 600 g Frozen cauliflower
  • 200 g Cooked ham
  • 3 Pc. Eggs
  • 1 tbsp Pesto
  • 1 bag Mediterranean-Flavored express rice
  • 200 g Cremefine for cooking 15% fat, or condensed milk
  • 1 tsp Dried Italian herbs
  • Salt pepper
  • 150 g Freshly grated cheese
  1. Let the cauliflower thaw. Cut the ham into strips or cubes. Mix both with the rice in a small baking dish.
  1. Mix eggs, cream, dried herbs and pesto and season with salt and pepper. Spread the mixture over the casserole and sprinkle with grated cheese. Bake in the preheated oven at 180 degrees for approx. 40 – 45 minutes on the middle rack until golden brown.
Dinner
European
mediterranean cauliflower pesto casserole

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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