Cauliflower Gratin
Cauliflower gratin is a perfect post-work recipe – quick to make, healthy and with fresh ingredients.
Ingredients
- 500 g cauliflower florets
- Salt
- 2 carrots
- 200 g mini potato dumplings
- 250 g boneless Kasseler pork belly
- 1 tsp oil (for greasing the dish)
- 150 g crème fraîche
- 2 medium eggs
- 1 bunch parsley
- 50 g medieval Gouda cheese
Instructions
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1.
Clean and rinse cauliflower, then cook in salted water for 12-15 minutes. Peel and dice carrots; cook in salted water for about 10 minutes. Cook potato dumplings according to instructions in salted water. Drain vegetables and dumplings and let them drain.
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2.
Slice Kasseler into strips. Quickly brown in a non-stick pan.
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3.
Grease an oven dish with oil. Add cauliflower, carrots, potato dumplings and Kasseler. Whisk crème fraîche with eggs. Season with salt and pepper. Rinse parsley, dry, chop and fold into the mixture. Pour the egg‑cream over the ingredients in the dish. Grate Gouda on top. Bake in a preheated oven at 200°C (or 180°C fan) for about 30 minutes.
