Cauliflower Casserole

Name: Cauliflower Casserole
Total time: 45 min
Yield: 5
Ingredients: Cauliflower 650 g; Button mushrooms 200 g; Burrata cheese 150 g; Hard cheese 150 g; Olive oil 1 teaspoon; Butter 20 g; Mayonnaise 3 tablespoon; Chicken egg 3 piece; Ground black pepper 0 to taste; Dijon mustard 2 tablespoon; Shallot 50 g; Garlic 10 g; White wine vinegar 1 tablespoon; Pink Himalayan salt 0 to taste

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

447.2kcal

Proteins

18.2grams

Fats

36.7grams

Carbohydrates

11.7grams

Ingredients

5servings

650

200

150

150

tsp

tbsp

to taste

tbsp

tbsp

to taste

Cooking steps

1
Slice the shallots into thin half-rings.
Required ingredients:
1. Shallot: 50 g

2
Chop the garlic finely.
Required ingredients:
1. Garlic: 10 g

3
Divide the cabbage into small florets.
Required ingredients:
1. Cauliflower: 650 g

4
Bring water in a pot to a boil. Add salt.
Required ingredients:
1. Pink Himalayan salt: to taste

5
Put the cabbage in water. Boil for 3 minutes over medium heat.
Required ingredients:
1. Cauliflower: 650 g

6
Chop the mushrooms coarsely.

7
Drain the cabbage using a colander. Add salt and wine vinegar.
Required ingredients:
1. Cauliflower: 650 g
2. 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:
1. Shallot: 50 g
2. Button mushrooms: 200 g
3. 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:
1. Button mushrooms: 200 g
2. Garlic: 10 g
3. Ground black pepper: to taste

11
Add burrata.
Required ingredients:
1. 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:
1. Olive oil: 1 teaspoon
2. Cauliflower: 650 g
3. Chicken egg: 3 pieces
4. Dijon mustard: 2 tablespoons
5. Mayonnaise: 3 tablespoons