Cauliflower Egg Bake

1. 1 Cauliflower (frozen)pack 400 g ≈ $1.80 100 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Milk 2.5%pack 930 ml ≈ $0.91 40 ml
4. 4 Hard cheesepack 200 g ≈ $2.64 15 g
5. 5 Butterpack 180 g ≈ $1.60 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. 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.

2. Boil the cauliflower¹ in salted boiling water for 5 minutes, then drain in a sieve and let it drain.

3. Make the filling: whisk the eggs² with the milk³ until smooth, and salt to taste.

4. Arrange the cauliflower¹ in the dish, pour over the filling, and sprinkle with grated cheese.

5. 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.

6. Let the casserole rest for 5 minutes, then serve hot; optionally pair with a salad or bread.

In short

• A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.