Cauliflower and Pork Casserole
A casserole of browned pork and cauliflower with an egg topping. Two oven temperatures help the meat and vegetables cook evenly while the top turns golden.
Finely chop the pork (500 g) and fry it in the olive oil (30 g) for 15–20 minutes. Add 100 g boiled water and stew for another 5 minutes.
Divide the cauliflower (600 g) into small florets and fry in the remaining oil until half cooked. Mix the cauliflower with the pork, season with salt (4 g) and black pepper (1 g).
Place the meat and cauliflower in a baking dish. Whisk the eggs (150 g) with salt (2 g) and pour over the casserole.
Bake at 170 °C for 20 minutes, then reduce the temperature to 150 °C and bake for another 25 minutes. Sprinkle with parsley (10 g) and serve hot.
If you have any questions about the recipe "Cauliflower and Pork Casserole", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
