Cauliflower Casserole
Ingredients for Cauliflower Casserole
| Amount | Ingredient |
|---|---|
| 2 pcs | Cauliflower |
| 1 tbsp | Salt |
| 1 pc | Lemon |
| 1 pinch | Sugar |
| 250 grams | Bacon, lean |
| 2 pcs | Onions |
| 4 pcs | Eggs |
| 100 ml | Whipped cream |
| 1 pinch | Nutmeg |
| Salt, freshly ground pepper | |
| 2 Pk | Emmentaler cheese, grated |
| 800 grams | Potatoes |
| 2 tsp | Salt |
| 1 bunch | Parsley |
Cauliflower Casserole Directions
Cauliflower clean, but leave whole. Cook in salted water until al dente. If the water is the juice of half a lemon accompanied, remains the beautiful white cauliflower.
Cauliflower heads in a slightly ausgebutterte casserole dish.
Dice the bacon, omit in a pan. Dice onion and lightly fry to give. Bacon and onions on the carbon distribution. Fat remains liquid in the pan.
Eggs with the cream, nutmeg, pepper and salt, whisk, pour all over the cauliflower. Sprinkle thickly with grated cheese and bake at 180 degrees for 35 minutes in the oven.
Peeled potatoes in salted water until cooked and drain. Sauté with chopped parsley to the bacon pan. Should things take a rather dry impression, a spoonful of butter will help.
Casserole to cool a little post, then on a saucer on the table. Potatoes in a separate bowl.
The oven was on anyway. Pre-heated plate should not be a problem.
