Seafood Gratin
Shrimp, mussels, and squid provide complete protein, while cauliflower replaces potatoes. Tomatoes and olives add moisture and a bright flavor.
Stew the shrimp (150 g), mussels (150 g), and squid (150 g) with garlic (12 g) in olive oil (30 g) for 8 minutes. Add the sliced olives (60 g) and stir.
Divide the colored cauliflower (800 g) into florets, boil it in salted water for 12 minutes, and cut it into small pieces. Cut the cherry tomatoes (200 g).
Put half of the colored cauliflower in a greased dish, add the tomatoes and seafood, and cover with the remaining colored cauliflower.
Mix the cream 35% fat (200 g), milk (200 g), and sugar-free soy sauce (60 g). Add oregano (2 g), nutmeg (1 g), table salt (3 g), and black pepper (1 g).
Pour the sauce over the gratin, top with grated hard cheese (50 g), and bake at 220 °C for 30 minutes.
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