Cauliflower Casserole

Ingredients

• 500 g Cauliflower
• Salt
• 2 onions
• 2 tbsp butter (30 g)
• 1 Handful Parsley (5 g)
• nutmeg
• 3 eggs
• 150 ml Milk (3.5% fat)
• 50 g Heavy cream
• Pepper
• 100 g Gouda (freshly grated)

Instructions

1. 1.

   Clean, wash and cut cauliflower into florets. Blanch florets in a pot of boiling salted water for about 3 minutes, drain, shock in ice water, then let drain.

2. 2.

   Peel onions, dice them and sauté in a pan with hot butter over medium heat until translucent. Mix in the cauliflower and parsley. Season with salt and nutmeg and transfer to a large casserole dish (or four small ones).

3. 3.

   Whisk eggs, milk and cream together. Season with salt, pepper and nutmeg. Pour everything over the cauliflower and sprinkle cheese on top. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 30 minutes until golden. Serve warm.