Cauliflower with Bacon and Sun-Dried Tomatoes
Cauliflower adds fiber, vitamin C, and gentle vegetable volume with moderate carbs. Bacon, sour cream, and Parmesan increase satiety, while sun-dried tomatoes add concentrated flavor and a little lycopene.
Break cauliflower (300 g) into florets, cover with cold water, add salt (3 g), and let stand for 30 minutes. Place bacon (50 g) on the bottom of a baking dish, then arrange the cauliflower and sun-dried tomatoes (40 g) on top.
Whisk egg (150 g) with 30% sour cream (100 g), black pepper (1 g), and a small extra pinch of salt if needed. Pour the mixture over the cauliflower, sprinkle with Parmesan (35 g), and bake at 200°C for 30 minutes. Drizzle with olive oil (27 g) 10 minutes before the end so the top becomes more aromatic and tender.
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