Mussel and Cauliflower Casserole

Colored cauliflower, Mussels, Cream 35% fat, Onion, Egg, Hard cheese, Almond flour, Olive oil, Garlic, Table salt, Black pepper

Slice: 8 min. To boil: 5 min. Slice: 5 min. Fry: 8 min. Braise: 10 min. Mix: 3 min. Heat on the stove: 3 min. Whisk with a mixer: 5 min. Mix: 8 min. Bake in the oven: 20 min.

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.