Cauliflower Casserole

Name: Cauliflower Casserole
Ingredients: 8 cups Water; 2- 1/2 pounds Cauliflower; 6 Eggs, Beaten; 5 ounces, weight Sour Cream; 3- 1/2 ounces, weight Cheese (Gouda Or Parmesan), Finely Grated; 5 Tablespoons Flour; 2 ounces, weight Spinach, Chopped; 2 ounces, weight Basil, Chopped; Salt And Black Pepper

9 ingredients

13 steps

Ingredients

8 cups Water
2- 1/2 pounds Cauliflower
6 Eggs, Beaten
5 ounces, weight Sour Cream
3- 1/2 ounces, weight Cheese (Gouda Or Parmesan), Finely Grated
5 Tablespoons Flour
2 ounces, weight Spinach, Chopped
2 ounces, weight Basil, Chopped
Salt And Black Pepper

Directions

1

Preheat oven to 350 degrees F. Pour the water in a medium-sized pan, add 1 teaspoon salt and bring to a boil.
2

Divide the cauliflower head into florets and add to the boiling water.
3

Boil the cauliflower for 2 minutes.
4

Drain and let cool.
5

Meanwhile, beat the eggs in a large bowl.
6

Mix the sour cream with the eggs.
7

Add the finely grated cheese, flour and chopped spinach and basil.
8

Add 1/2 teaspoon salt and black pepper to taste.
9

Stir the pastry well, set aside.
10

Transfer the cauliflower onto the bottom of a greased, deep roasting tin (about 9 inches in diameter) and spread evenly.
11

Pour the pastry over the cauliflower and place the casserole in the preheated oven.
12

Bake at 350 degrees F (180 degrees C) for 20-30 minutes.
13

Cool the cauliflower casserole before serving.