Cauliflower Pudding with Potato and Blue Cheese

Last Updated on August 3, 2024

Cooked cauliflower and potatoes baked with blue cheese, eggs and cream. A light lunch or dinner not only for vegetarians.

Ingredients:

For four people: 1 piece of smaller cauliflower 8 pcs of potatoes 4 pcs eggplant 1 pcs onion 1 pcs onion 100 ml whipping cream 2 tablespoons butter 150 g niva flat-leaf parsley muskmelon pepper salt

Procedure:

1. Cook cauliflower and potatoes separately until semi-soft
2. Once cooled, cut the potatoes into cubes and cut the cauliflower into florets
3. Put the butter in a baking dish, fry the onion, add the cauliflower and potatoes, parsley, salt, pepper and season with nutmeg
4. Mix the grated cheese with the cream and eggs
6. After twenty minutes, pour over the potatoes, increase the power to 200° C
7. Bake for another ten to fifteen minutes
8.

Note:

Recipe from Cooking with Tom, author and photography and text.