Cauliflower casserole
A source of fiber and vitamins, this dish supports gut health and the immune system. The delicate taste of cauliflower and mushrooms with spicy notes of garlic and mustard makes it perfect for a keto diet.
Preheat the oven to 200 degrees Celsius.
Chop the mushrooms (300 g) and onion (1/2 pcs.) into small cubes.
Break the cauliflower (200 g) into florets, pour water over them, and boil until cooked.
You can also use a steamer.
Heat a skillet over medium heat and add butter (1/2 tbsp).
Then add the chopped onion and sauté until golden brown. Gradually add the mushrooms and tomato paste (1 tbsp), increase the heat, and evaporate the excess moisture from the mixture.
When the mushrooms are ready, transfer the cauliflower to a blender and add:
- the remaining butter (1/2 tbsp);
- mustard (1 tbsp);
- yeast or cheese (2 tbsp);
- garlic (1 clove);
- salt and pepper to taste.
Blend all the ingredients into a puree.
If desired, you can add a little coconut milk for a creamier texture.
Place the mushroom and onion filling in a baking dish, and top with the cauliflower puree.
Bake in the oven for about 20 minutes, until the top is golden and appetizing.
If desired, the mushrooms can be replaced with minced meat.
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