Cauliflower-Red Pepper Casserole

Ingredients

• 1 kg Cauliflower
• Salt
• 2 green bell peppers
• 1 tbsp butter
• 3 eggs
• 300 g Low-fat quark
• 200 g crème fraîche
• 2 tbsp Curry Powder
• 100 g grated Emmental cheese (1 piece)
• 1 tbsp Lemon Juice
• Pepper
• 10 g chives (0.5 bunch)

Instructions

1. 1.

   Wash, trim and cut the cauliflower into small florets. Blanch in salted water for 2–3 minutes, then shock in cold water and drain well. Wash, halve, trim and chop the bell peppers. Grease a baking dish with butter.

2. 2.

   Fill the dish with the vegetables. Separate the eggs; beat the whites until stiff peaks form. In a bowl whisk together the yolks, quark, crème fraîche, curry powder and half of the grated cheese until smooth. Season with salt, lemon juice and pepper. Fold in the beaten egg whites and pour over the vegetables. Sprinkle with the remaining cheese and bake at 200 °C (180 °C fan‑forced) for about 30 minutes until golden brown.

3. 3.

   Meanwhile wash the chives, pat dry and cut into small ribbons. Sprinkle the casserole with chives before serving.