Cauliflower Casserole with Bacon and Sun-Dried Tomatoes

Break cauliflower (300 g) into florets and, if you like, leave it in lightly salted water for 20-30 minutes, then pat it dry. Arrange pieces of bacon (50 g) in the baking dish, add the cauliflower, and tuck sun-dried tomatoes (40 g) between the florets.

Whisk eggs (150 g) with 30% sour cream (100 g), table salt (3 g), and black pepper (1 g), pour this mixture over the vegetables, then top with parmesan (35 g) and drizzle with olive oil (28 g). Bake for 30 minutes at 200 degrees C until the top is nicely browned.