Cauliflower Casserole

5 servings

45 minutes

Cauliflower casserole is a true embodiment of French gastronomy, combining tenderness, aroma, and sophistication. The dish originates from classic recipes of French country cuisine where fresh seasonal ingredients play a key role. The flavor of the casserole is rich and multifaceted: the softness of the cauliflower, the slight acidity of wine vinegar, the creaminess of burrata, and the spiciness of Dijon mustard create harmony on the plate. Mushrooms add earthy depth while baked hard cheese forms a golden crust that gives the dish an appetizing texture. This casserole is perfect for a cozy family dinner or an elegant gathering. It pairs well with light white wines and fresh green salads, highlighting its origin from the heart of France.

Energy value per serving

• Calories: 447.2
• Proteins: 18.2g
• Fats: 36.7g
• Carbohydrates: 11.7g

Ingredients

• Cauliflower: 650 g
• Champignons: 200 g
• Burrata cheese: 150 g
• Hard cheese: 150 g
• Olive oil: 1 tsp
• Butter: 20 g
• Mayonnaise: 3 tbsp
• Chicken egg: 3 pc
• Ground black pepper: to taste
• Dijon mustard: 2 tbsp
• Shallots: 50 g
• Garlic: 10 g
• White wine vinegar: 1 tbsp
• Pink Himalayan Salt: to taste

Cooking steps

1. Slice the shallots into thin half-rings.

   Required ingredients:

   • Shallots: 50 g

2. Chop the garlic finely.

   Required ingredients:

   • Garlic: 10 g

3. Divide the cabbage into small florets.

   Required ingredients:

   • Cauliflower: 650 g

4. Bring water in a pot to a boil. Add salt.

   Required ingredients:

   • Pink Himalayan Salt:  to taste

5. Put the cabbage in water. Boil for 3 minutes over medium heat.

   Required ingredients:

   • Cauliflower: 650 g

6. Chop the mushrooms coarsely.

7. Drain the cabbage using a colander. Add salt and wine vinegar.

   Required ingredients:

   • Cauliflower: 650 g
   • White wine vinegar: 1 tablespoon

8. Add onion and mushrooms to the heated butter in the frying pan. Sauté on high heat for about 5 minutes, stirring occasionally.

   Required ingredients:

   • Shallots: 50 g
   • Champignons: 200 g
   • Butter: 20 g

9. For the sauce, mix eggs, mustard, and mayonnaise.

10. Salt and pepper the mushrooms and add garlic. Mix and reduce the heat.

    Required ingredients:

    • Champignons: 200 g
    • Garlic: 10 g
    • Ground black pepper:  to taste

11. Add burrata.

    Required ingredients:

    • Burrata cheese: 150 g

12. Mix thoroughly and simmer on medium heat for about 3 more minutes.

13. Mix the sauce.

14. Grease the baking dish with olive oil. Place the cabbage in the dish and pour sauce over it.

    Required ingredients:

    • Olive oil: 1 teaspoon
    • Cauliflower: 650 g
    • Chicken egg: 3 pieces
    • Dijon mustard: 2 tablespoons
    • Mayonnaise: 3 tablespoons

15. Place the mushrooms on top.

    Required ingredients:

    • Champignons: 200 g

16. Grate the hard cheese. Place it on top.

    Required ingredients:

    • Hard cheese: 150 g

17. Bake in a preheated oven at 180 degrees for 30 minutes.

18. Cut into portions and serve.