Cauliflower casserole with egg
SIMPLE PROCESS
Step by step recipe
To keep the cauliflower tender and not mushy, blanch it in boiling water for 5 minutes, then sauté until lightly browned. Whisk the eggs with spices, pour over the cauliflower, and cook covered until set. This keeps the dish moist and flavorful.
Prep the Cauliflower
Break the cauliflower into florets and rinse. Bring salted water to a boil, add florets, and cook for 5 minutes. Drain well.
Sauté the Cauliflower
Heat a little oil in a skillet over medium heat. Add the cauliflower and sauté for 5–7 minutes, stirring occasionally, until lightly browned.
Make the Egg Mixture
In a bowl, whisk the eggs with salt and spices until smooth.
Pour Over the Cauliflower
Pour the egg mixture evenly over the cauliflower, reduce heat to low, and cover with a lid.
Cook Until Set
Cook for 5–7 minutes until the eggs are set and firm. Shake the pan occasionally for even cooking.
Serve
Transfer to a plate, garnish with fresh herbs, and serve hot.
CHEF'S TIP
Choose Fresh Cauliflower
Look for firm, white florets without dark spots. Fresh cauliflower has a pleasant aroma and crisp texture.
Don't Overcook the Cauliflower
Boil the florets for exactly 5 minutes after the water returns to a boil, then drain immediately. This preserves the texture and prevents it from falling apart during frying.
Whisk Eggs Thoroughly
Beat the eggs with salt and spices until smooth — this ensures even coating and a delicate flavor.
Serve with Sour Cream or Herbs
Fresh herbs (dill, parsley) or a dollop of sour cream add a fresh, creamy finish.
SUBSTITUTIONS
Add your taste
- With Broccoli Replace cauliflower with broccoli — the taste becomes slightly sweeter and the color brighter. Blanch for 6 minutes.
- Add Cheese Sprinkle with grated cheese 2 minutes before the end for a golden, cheesy crust.
- With Tomatoes Add diced tomatoes along with the cauliflower for extra juiciness and freshness.
- Bake in the Oven Transfer the sautéed cauliflower-egg mixture to a baking dish and bake at 180°C (350°F) for 10–15 minutes until browned.
HOW TO STORE
How to Store Cauliflower and Egg Dish
Cool to room temperature, then store in an airtight container in the fridge for up to 2 days. Reheat in the microwave or in a dry skillet. Freezing is not recommended — the texture becomes watery.
GOOD TO KNOW