Cauliflower Egg Bake
A classic cauliflower bake in a tender egg-and-milk sauce with melted cheese. Simple and hearty for any day.
- Time
- 30 min
- Serving
- 206 kcal
- Ingredients
- ≈ $0.91
- Protein
- 14 g
Ingredients
- 1 Cauliflower (frozen)pack 400 g ≈ $1.80 100 g
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Milk 2.5%pack 930 ml ≈ $0.88 40 ml
- 4 Hard cheesepack 200 g ≈ $2.70 15 g
- 5 Butterpack 180 g ≈ $1.58 3 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the cauliflower1 under cold water, break into florets about 3–4 cm in size, grease a baking dish with a thin layer of oil, and preheat the oven to 180 °C.
Boil the cauliflower1 in salted boiling water for 5 minutes, then drain in a sieve and let it drain.
Make the filling: whisk the eggs2 with the milk3 until smooth, and salt to taste.
Arrange the cauliflower1 in the dish, pour over the filling, and sprinkle with grated cheese.
Bake at 180 °C until the top is golden and the custard is set, about 18 minutes; test doneness with a wooden skewer—the skewer should come out dry.
Let the casserole rest for 5 minutes, then serve hot; optionally pair with a salad or bread.
Tips
- Why it works
- Boil cauliflower only 5 minutes to keep florets firm; overcooking turns them mushy and waterlogged.
- Substitutions
- Use 100g frozen cauliflower (no thawing) or swap milk for 40g plain yogurt to thicken the sauce slightly.
- Common mistakes
- If the top browns too fast but the center stays wet, the oven is too hot. Check with a skewer every 2 minutes.
- Storing and reheating
- Eat fresh or within 2 days; reheat covered in the microwave for 1.5 minutes, stirring halfway.
- Serve with
- Pair with a simple cucumber-tomato salad dressed in lemon juice and olive oil for balance.
In short
- A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.
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