Squid and Green Bean Casserole
Squid and green beans provide protein and fiber, while cauliflower replaces rice. Mushroom sauce binds the layers and keeps the casserole moist.
Boil the green beans (500 g) in salted water for 3 minutes, drain them, and cut them into pieces.
Take the onion (200 g) and divide it in half. Clean the squid (800 g) and pass it through a meat grinder with the first half of the onion. Finely chop the colored cauliflower (400 g) and mix it with the squid, table salt (4 g), and black pepper (1 g).
Chop the remaining onion and champignons (100 g), and fry them in olive oil (30 g) for 10 minutes. Add the almond flour (20 g), add a little hot water, stir, and cook for 5 minutes. Add parsley (10 g).
Put the green beans, half of the mushroom sauce, minced garlic (18 g), the squid-and-colored-cauliflower mixture, and the remaining sauce into a greased dish in layers.
Bake at 220 °C for 40 minutes.
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