Vegetarian cauliflower casserole

Ingredients for 4 servings:

• 650 g potato(s), waxy
• 1 cauliflower, approx. 650 g
• Salt
• 200 g crème fraîche
• 6 m.-sized eggs
• 1 bunch of spring onions
• 2 tbsp mustard, medium hot
• 1 tbsp paprika powder, sweet
• 150 g Gouda, grated
• 150 g cheese (Scamorza), smoked mozzarella
• herbal salt
• pepper
• Butter, for greasing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Wash the potatoes thoroughly and boil for about 10 minutes. Meanwhile, trim and wash the cauliflower and cut into florets. Blanch the florets in boiling salted water for about 5 minutes until al dente, then plunge into ice-cold water and drain. Drain, peel, and slice the potatoes. Clean and slice the spring onions. Preheat the oven to 180°C fan-assisted or 200°C conventional. Whisk the eggs with the crème fraîche, mustard, and paprika. Finely grate the scamorza with rind and mix with the grated Gouda. Stir 2/3 of the cheese mixture into the egg custard and season with herb salt and pepper. Grease a baking dish. Alternate layers of potato slices, spring onions, cauliflower florets, and the cheese mixture, starting with the potatoes and finishing with the cheese mixture. Finally, sprinkle the remaining grated cheese on top. Bake in the preheated oven on the bottom rack for about 40 minutes. Cover with parchment paper after 30 minutes, if necessary.