Baked cauliflower with potatoes and eggs

60 min.

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 .🤫

Shop ingredients

Ghee – 330 ml – pure dairy ghee for cooking and baking – high smoke point, suitable for the lactose-intolerant

Nutrition (1 serving) 1/3 of the baking dish

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

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.
Heat ghee in a small pan and fry the minced garlic and sliced onion until golden.
In a big bowl, combine cream, fried onion and garlic, egg, and grated cheese (save some for later), nutmeg, salt and pepper.
In a greased baking dish, layer potato slices and cauliflower florets.
Pour the cream and egg mixture evenly over the vegetables and top wth the leftover cheese.
Bake in a preheated oven at 200 °C for about 30‑40 minutes or until the vegetables turn golden brown.
Leave it to cool off for a bit, top with chopped parsley and serve. Enjoy!