Cauliflower and Green Bean Casserole
Cauliflower, green beans, and carrot provide fiber, while the mustard and olive-oil dressing adds a bright flavor. This vegetable casserole is light, aromatic, and entirely plant-based.
Divide the colored cauliflower (1500 g) into florets, peel the carrot (300 g) and cut it into thin slices, slice the cucumbers (300 g), and cut the onion (200 g) into rings.
Trim the green beans (300 g) and boil them with the cauliflower in salted water until tender. Drain the vegetables.
Mix the olive oil (60 g) with sugar-free mustard (15 g), table salt (3 g), and black pepper (1 g).
Combine the cauliflower and beans with the carrot, cucumbers, and onion, transfer to a baking dish, add the dressing, and bake at 180°C for about 30 minutes.
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