Vegetable casserole from the Omnia oven

Ingredients for 3 servings:

• 5 cauliflower florets, cooked until al dente, approx. 360 g
• 1 beefsteak tomato(s), approx. 150 g
• 170 g spinach
• 1 tbsp extra virgin olive oil
• 50 ml water
• some salt and pepper, freshly ground
• 200 g cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with pre-cooked cauliflower, quick to make

Spread the olive oil in the dish. Wash the spinach thoroughly and drain. Add the leaves to the dish and season with a little salt and pepper. Wash the tomatoes, remove the stems, and cut them into 5 equal wedges. Alternate the tomatoes and cauliflower florets on top of the spinach in the dish. Season again with a little salt and pepper if you like. I didn’t do this because the cheese was spicy enough for me. Sprinkle everything evenly with cheese and add the water to the dish. Place the casserole in the dish on top of the gas stove on the lowest setting with a high heat for 5 minutes. Then turn the heat down to about 3/4 and finish baking in about 25 minutes. By now the spinach should have wilted and the cheese should be melted and lightly browned. You may want to check it after 20 minutes. When freshly filled into the dish, there is just enough space for all the ingredients, as the fresh spinach leaves have a lot of volume.