Cauliflower Egg Bake
A classic cauliflower casserole in a tender egg-and-milk sauce with melted cheese. Simple and hearty for any day.
- Tiempo
- 30 min
- Porción
- 206 kcal
- Ingredientes
- ≈ $0.90
- Proteína
- 14 g
Ingredientes
- 1 Cauliflower (frozen)paquete 400 g ≈ $1.80 100 g
- 2 Eggspaquete 10 unidades ≈ $1.89 1 unidades
- 3 Milk 2.5%paquete 930 ml ≈ $0.91 40 ml
- 4 Hard cheesepaquete 200 g ≈ $2.64 15 g
- 5 Butterpaquete 180 g ≈ $1.60 3 g
Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.
Método
Wash the cauliflower1 under cold water, break into florets about 3–4 cm, 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.
Prepare the filling: beat eggs2 with milk3 until smooth, salt to taste.
Layer the cauliflower1 in the dish, pour over the filling, and sprinkle with grated cheese.
Bake at 180 °C until golden and the filling is set, about 18 minutes; check doneness with a wooden skewer; the skewer should come out dry.
Let the casserole rest for 5 minutes, then serve hot, optionally with salad or bread.
Consejos
- Por qué así
- Boil cauliflower only 5 minutes to keep florets firm; overcooking turns them mushy and waterlogged.
- Sustituciones
- Use 100g frozen cauliflower (no thawing) or swap milk for 40g plain yogurt to thicken the sauce slightly.
- Errores frecuentes
- If the top browns too fast but the center stays wet, the oven is too hot. Check with a skewer every 2 minutes.
- Guardar y recalentar
- Eat fresh or within 2 days; reheat covered in the microwave for 1.5 minutes, stirring halfway.
- Con qué servir
- Pair with a simple cucumber-tomato salad dressed in lemon juice and olive oil for balance.
En resumen
- Porción infantil para edades de 1–3 años; apta desde 12 meses. Para niños más pequeños, divídela a la mitad y haz puré.
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