This dish is vegetarian but still full of flavour and nutrients for your body! This baked cauliflower with potatoes, eggs, and cheese is a great choice for the days when you want something healthier but filling too. Eggs, cream and a mix of Gouda and Emmental take care of the protein and creaminess, whilst the cauliflower adds fibre and vitamins. It's quick to make, and it's an easy lunchbox option too .🤫
Nutrition (1 serving)
- 395 kcal
- 35 g carbohydrates
- 18 g fats
- 20 g protein
Per 3 portions
- 400 cauliflower
- 400 potatoes
- 2 eggs
- 100 ml 12% single cream
- 60 g gouda
- 40 g Emmental
- 1 onion
- 10 g ghee
- 2 cloves garlic
- salt
- pepper
- nutmeg
Instructions
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Start with boiling potatoes and individual cauliflower florets. They don't have to be fully boiled and soft, as they're going to have more time in the oven.
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Heat ghee in a small pan and fry the minced garlic and sliced onion until golden.
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In a big bowl, combine cream, fried onion and garlic, egg, and grated cheese (save some for later), nutmeg, salt and pepper.
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In a greased baking dish, layer potato slices and cauliflower florets.
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Pour the cream and egg mixture evenly over the vegetables and top wth the leftover cheese.
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Bake in a preheated oven at 200 °C for about 30‑40 minutes or until the vegetables turn golden brown.
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Leave it to cool off for a bit, top with chopped parsley and serve. Enjoy!
