Cauliflower Casserole with Egg and Parmesan
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head cauliflower
- Salt water
- 250 ml milk
- 5 tablespoon butter
- 30 grams flour
- 50 g parmesan, rated
- 2 egg (s)
- 1 pinch (s) salt and pepper
- 1 pinch (s) nutmeg
- 100 g cooked ham, cut into strips
Print Recipe
Pin Recipe Instructions
- Wash and clean the cauliflower and cut into florets. Cook in salted water for about 20 minutes, not too soft. He should still have bite. Strain the cauliflower and let it cool.
- Prepare a thick bechamel sauce from milk, flour and butter. Season to taste with salt, pepper and nutmeg.
- Mix 2 eggs in a deep plate. Rub a baking dish with a little butter. Pour in the cauliflower florets, then pour the bechamel sauce over them. Add 40 g of the parmesan and the beaten egg (and if necessary the ham strips). Stir gently. Scatter the rest of the parmesan on top.
- Bake in the oven preheated to 200 ° C (top / bottom heat) for about 30 minutes. It goes well with baguette or ciabatta.
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