Summary

Ingredients

• 1 head cauliflower
• Salt water
• 4 egg (s)
• 200 g ricotta
• 200 g yourt (3.8% fat)
• 100 g cream cheese
• 4 tablespoon parmesan, grated
• 3 tablespoon powder (milk protein powder, slightly heaped )
• 3 tablespoon wheat gluten, finely ground (slightly heaped )
• 2 teaspoon, heaped onion powder
• 1 teaspoon, leveled garlic powder
• 1 tablespoon vegetable stock, grained
• salt and pepper
• Parmesan for gratin
• Fat for the shape

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Instructions

1. Cut the cauliflower into florets and cook in salted water until it is firm to the bite (cooked in the pan or in the oven). Mix all other ingredients into a homogeneous mass and season with salt and pepper to taste.
2. In the pan (coated, with a lid), spread the cauliflower on the bottom of the pan, pour the cream over it. Put a lid on the pan and let the egg mixture slowly set over a low heat.
3. After about 5 minutes, carefully lift the base in places with a spatula and let the cream run in, put the lid back on and let it set for another five minutes.
4. For preparation in the oven, preheat it to 200 ° C top / bottom heat. Grease a springform pan and spread the cauliflower in it. Pour the cream on top and sprinkle with a little parmesan. Bake for about 15-20 minutes.
5. It also tastes very tasty if you add small meatballs and other vegetables (e.g. carrots, peas, broccoli, etc.) to the cauliflower.