Pumpkin and Cauliflower Casserole

Break the colored cauliflower (400 g) into florets, pulse it to rice-sized pieces, and boil it in salted water for 7 minutes, then drain.

Cut the pumpkin (500 g) into small cubes, season with table salt (3 g), and fry in olive oil (15 g) for 10 minutes until tender.

Combine the pumpkin and colored cauliflower. Beat the eggs (200 g) with stevia (20 g) and cinnamon (2 g), pour into the vegetables, and mix.

Grease a dish with butter (50 g), transfer the mixture, dot the remaining butter over the top, and bake at 180 °C for 15 minutes.