Cauliflower Casserole with Mussels
Mussels and eggs provide complete protein, while cauliflower creates a tender base. Almond flour replaces semolina and keeps the casserole firm enough to layer.
Beat 150 g of the egg (250 g) with almond flour (40 g) and leave it for 30 minutes.
Boil the remaining 100 g of egg in boiling water for 10 minutes, cool it, and cut it into cubes.
Divide the colored cauliflower (800 g) into florets, boil it in salted water for 15 minutes, and mash it.
Slice the onion (200 g) into half-rings and fry it in olive oil (20 g) for 10 minutes until soft. Cut the mussels (500 g) into 2–4 pieces and fry them with the onion for 8 more minutes.
Mix the mussels with the onion, boiled egg, table salt (4 g), and black pepper (1 g). Combine the colored cauliflower with the egg-and-almond mixture.
Grease a dish with butter (50 g), add half of the colored cauliflower base, spread the filling, and cover with the remaining base. Dot the top with the remaining butter and bake at 185 °C for 30 minutes.
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