Carrot, Cauliflower and Cheese Casserole
Cauliflower, carrot and pepper stay juicy under a milk-and-sour-cream topping. Processed cheese creates a soft golden crust while the vegetable base remains light.
Separate the cauliflower (300 g) into florets, slice the bell pepper (200 g) and onion (100 g), and grate the carrot (200 g).
Sauté the onion in butter (20 g) for 5 minutes.
Add the carrot, pepper and cauliflower, season with table salt (4 g) and black pepper (1 g), and stew for 12 minutes.
Transfer the vegetables to a baking dish.
Whisk the egg (50 g) with the sour cream (200 g) and milk (125 g).
Pour the mixture over the vegetables, then top with sliced tomato (120 g) and processed cheese (100 g). Sprinkle with parsley (10 g).
Bake at 190°C for 15 minutes, until set.
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