Mussel and Cauliflower Casserole
Mussels provide complete protein, while cauliflower replaces rice. Egg and a cheese crust make the dish filling and tender.
Divide the colored cauliflower (500 g) into florets, finely chop it into rice-sized pieces, and boil it in salted water for 5 minutes. Drain it.
Chop the onion (100 g) and mince the garlic (12 g). Fry the onion in olive oil (15 g) for 8 minutes.
Add the mussels (200 g) and cream 35% fat (200 g), and stew for 10 minutes. Add the almond flour (15 g), stir, and heat for 3 more minutes until thickened. Season with table salt (5 g) and black pepper (1 g).
Beat the egg (50 g) with a pinch of salt and mix it with the colored cauliflower. Put the base in a greased dish, pour over the creamy mussel sauce, and top with hard cheese (50 g).
Bake at 180 °C for 20 minutes.
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