Summary

Ingredients

• 350 g cauliflower
• 180 g tomato (s)
• 120 g cream
• 2 egg (s)
• 10 olives, green
• 1 mozzarella
• 5 stalks parsley
• salt
• Black pepper from the mill
• Nutmeg, freshly grated
• Chilli flakes, from the mill
• Fat for the baking dish

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Instructions

1. Cut the cauliflower into florets, blanch for 2 minutes in boiling salted water, drain over a sieve, sprinkle with cold water and drain well.
2. Grease a baking dish and place the florets in it. Remove the blossoms from the tomatoes, cut into wedges and spread on the cauliflower.
3. Preheat the oven to 170 degrees circulating air.
4. In a bowl, whisk the eggs with the cream, add the sliced olives and finely chopped parsley and season with salt, pepper, nutmeg and chilli. Pour this mixture evenly over the tomatoes in the mold and place the mold in the oven for 15 minutes on the middle rail.
5. Take the mold out of the oven, spread the thinly sliced mozzarella on the tomatoes and place the mold in the oven for another 20 minutes at the same heat.
6. Arrange the gratin on plates, garnish and serve.