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🍽️ Cauliflower Broccoli Casserole

2109 kcal · 30 min · 4 servings

Ingredients

• 1 kg cauliflower florets
• 0.5 lemon
• 150 g small broccoli florets
• 40 g butter
• 40 g flour
• 200 ml white wine
• 200 ml whipping cream
• 100 g grated Sbrinz cheese or other Swiss hard cheese
• salt
• pepper (from the mill)
• paprika powder
• 2 eggs
• 1 egg yolk
• butter (for the pan)

Instructions

1. 1. Finely chop the lemon.
2. 2. Bring water with salt to a boil.
3. 3. Add the lemon and cauliflower to the boiling water.
4. 4. Cook the cauliflower for about 6 minutes until almost tender.
5. 5. Remove the cauliflower from the water.
6. 6. Shock it immediately in ice-cold water.
7. 7. Let the cauliflower drain well.
8. 8. Roughly chop the cauliflower.
9. 9. Add the broccoli florets to the same boiling salted water.
10. 10. Blanch the broccoli florets for 2 minutes.
11. 11. Remove the broccoli florets from the water.
12. 12. Shock them in ice-cold water as well.
13. 13. Set the broccoli florets aside.
14. 14. Melt the butter in a pot.
15. 15. Add the flour.
16. 16. Sweat the flour lightly while stirring.
17. 17. Pour in white wine and cream while stirring constantly.
18. 18. Let the mixture simmer gently for about 10 minutes.
19. 19. Stir the sauce occasionally.
20. 20. Add the cheese.
21. 21. Let the cheese melt into the sauce.
22. 22. Season the sauce with salt and pepper.
23. 23. Let the sauce cool down slightly.
24. 24. Stir in the eggs and the egg yolk.
25. 25. Mix the sauce with the cauliflower.
26. 26. Line a springform pan with baking paper.
27. 27. Grease the side of the pan.
28. 28. Fill half of the cauliflower mixture into the pan.
29. 29. Spread the mixture smooth.
30. 30. Press the broccoli florets into the mixture.
31. 31. Cover everything with the remaining cauliflower mixture.
32. 32. Spread the top layer smooth.
33. 33. Preheat the oven to 200 degrees.
34. 34. Bake the casserole for about 30 minutes.
35. 35. Remove the casserole from the oven.
36. 36. Let the casserole rest for 5 minutes.
37. 37. Release the side of the pan.
38. 38. Serve the cauliflower cake hot.

Nutrition per serving

• kcal: 2109
• Protein: 89 g · Fett/Fat: 149 g · Carbs: 66 g