Cauliflower bake with cheese — a simple, comforting dish, perfect as a side for Friday dinner. Soft cauliflower in an egg and cream custard under a layer of golden cheese.
Preheat the oven to 190°C (375°F). Grease a 24 cm pan with a little of the oil.
⚙ Preheating the OvenOvenBaking pan
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Break the vegetables into small florets.
KnifeCutting board
3
Cook the vegetables in boiling salted water 8 minutes, until it softens.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
4
Drain the vegetables.
Colander
5
Arrange the vegetables in the pan.
Baking pan
6
Whisk the eggs, cream, milk, flour and nutmeg with salt and black pepper and pour over the top.
BowlWhisk
7
Sprinkle the cheese and Parmesan over the top.
8
Bake 35–40 minutes, until the quiche is firm and golden.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9
Let cool 10 minutes before cutting.
💡Resting before cutting sets the pie: cut straight out of the oven, it is still soft inside and the slices fall apart.
461calories
28 gprotein
13 gcarbs
32 gfat
● protein 25%● carbs 11%● fat 64%
Per serving (396 g), of 4 servings
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⚖ About the ingredients
Sour cream: measured in cup in this recipe: 1 cup = 230 g · 159 kcal per 100 g · More about Sour cream →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Milk: measured in cup in this recipe: 1 cup = 244 g · 60 kcal per 100 g · More about Milk →
Parmesan cheese: measured in cup in this recipe: 1 cup = 100 g · 367 kcal per 100 g · More about Parmesan cheese →
🔧 Tools needed (9) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
By the steps, as the recipe is built now: another version or addition can change the list.
