4slicesday-old breador, sear the slices quickly in a pan
2tbspolive oil
Egg mixture
3egg
3dldouble cream
1lemon zestgrated lemon peel
100gsalad cheeseFeta, crumbled
10cmleekthinly sliced
50ghorse raddish grated
3glovesgarlicpressed
1tspanco chilipowder
⅕tspnutmegpowder, careful with the nutmeg
1tsbsalt
1tspfreshly ground pepper
50gparmesangrated
Garnish
8baby tomatoes
2stalksgreen onionsor greens of choice
Instructions
Set the oven to 200°C/395°F .
Divide the cauliflower into small bouquets, about 3x3 cm. You can use everything even if I cut of the thickest stalk. Rinse the cauliflower in cold water and let it drain thoroughly.Grease an oven form with a little of the olive oil and put in the cauliflower.Wash the lemon thouroghly and get the zest. Now blend together the egg mix with all the spices including the zest but only half the parmesan.
Cut the bread into coarse cubes and sprinkle them over the cauliflower, pour on the egg mixture and mix well so that the bread and cauliflower are covered by the mixture.As an alternative, I seared the bread quickly for extra crisp, but thats up to you.
Sprinkle over the rest of the parmesan cheese and drizzle over olive oil.
Bake in the oven for about 30-40 minutes until the egg mix become firm and the cauliflower and bread have turned golden brown and crispy.Add the tomatoes on top after about 10 minutes. They need about 15-20 minutes oven time.Take the cauliflower gratin out of the oven and sprinkle generously with chopped green onions Enjoy!Cuisine, something for everyone!
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Nutrition
Calories: 265kcal
Keyword bread, Crispy, Easy, LCHF, one pot, tasty, vegan