Low Carb Cauliflower and Asparagus Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small Head cauliflower
- 1 bunch asparagus, green
- 125 ml Cremefine, 7% fat
- 125 ml milk
- 1 packet parmesan, grated or grated, approx. 200 g
- 0.5 tablespoon ½ vegetable stock powder
- 1 pack ham cubes, approx. 25 g, optional
- some garlic, optional
- Herbal salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Wash and clean the cauliflower and asparagus and cut into bite-sized pieces, then cook in a large saucepan in salted water for about 10 minutes.
- Then drain the vegetables, pour them into a baking dish and season with herbal salt and nutmeg. If necessary, mix the ham with the vegetables.
- Put the cremefine and milk in a bowl and mix with the herb salt, pepper and nutmeg. Stir in the vegetable stock as well. If necessary, add the garlic.
- Pour the sauce over the vegetables in the baking dish and spread the parmesan on top. I prefer planed.
- Bake the casserole in a preheated oven at 200 ° C for about 30 minutes until the cheese is crispy and brown.
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