Vegetarian

Cheesy Cauliflower Casserole with Salad

Vegetarian
Portions2 peopleChangeTiming 35 minsView
Ingredients13 IngredientsViewSwitzerland19 % localView
  • 3  tablespoons apple vinegar
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 1  tablespoon butter
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  • 1  cauliflower
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    Foodsave tip

    Cauliflower stems and other parts left over after cutting off the florets are ideal for soups. Check out our cauliflower soup recipes for ideas.

    Cauliflower soup recipes
  • 1  cucumber
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  • 5  grams cumin seeds
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  • 1  clove fresh garlic
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  • 120  grams gouda
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    Foodwaste tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 0.5  lettuce
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  • 1  tablespoon parsley
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  • 1  teaspoon salt
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  • 2  scallions
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  • 200  millilitres sour cream
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  • 3  tablespoons sunflower oil
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Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Preheat oven to 180 degrees celsius
Grease a baking dish with 1 tablespoon butter
Wash 1 cauliflower and cut into florets
Peel 1 clove fresh garlic, wash 2 scallions and finely cut garlic and scallions into pieces of 0.5 cm
Add cauliflower florets, 200 millilitres sour cream, garlic and scallions to a large bowl
Grate 120 grams gouda into the bowl and season the mixture with 0.5 teaspoon salt and 5 grams cumin seeds
Mix the content of the bowl until everything is well combined and transfer the mixture into the baking dish
Bake the casserole in the pre-heated oven at 180 degrees celsius for about 25 minutes until golden brown on top
Wash 0.5 lettuce and chop the leaves into pieces of around 3 cm
Peel 1 cucumber and slice into wheels of around 0.5 cm
Add the lettuce, cucumber, 0.5 teaspoon salt, 3 tablespoons sunflower oil and 3 tablespoons apple vinegar into an empty large bowl and mix until well combined
Wash and chop 1 tablespoon parsley
Serve the casserole on plates and sprinkle with the parsley
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Cheesy Cauliflower Casserole with Salad

Cauliflower Recipes

Pieces of cauliflower baked with cheese, onions and parsley on a blue plate
Timing 35 mins
Portions2 people
Ingredients13 Ingredients

Ingredients

  • 3  tablespoons apple vinegar
  • 1  tablespoon butter
  • 1  cauliflower
  • 1  cucumber
  • 5  grams cumin seeds
  • 1  clove fresh garlic
  • 120  grams gouda
  • 0.5  lettuce
  • 1  tablespoon parsley
  • 1  teaspoon salt
  • 2  scallions
  • 200  millilitres sour cream
  • 3  tablespoons sunflower oil

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Tools

  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 grater
  • 2 large bowls
  • 1 baking dish

Cheesy Cauliflower Casserole with Salad

Cauliflower Recipes

Instructions

Preheat oven to 180 degrees celsius
Grease a baking dish with 1 tablespoon butter
Wash 1 cauliflower and cut into florets
Peel 1 clove fresh garlic, wash 2 scallions and finely cut garlic and scallions into pieces of 0.5 cm
Add cauliflower florets, 200 millilitres sour cream, garlic and scallions to a large bowl
Grate 120 grams gouda into the bowl and season the mixture with 0.5 teaspoon salt and 5 grams cumin seeds
Mix the content of the bowl until everything is well combined and transfer the mixture into the baking dish
Bake the casserole in the pre-heated oven at 180 degrees celsius for about 25 minutes until golden brown on top
Wash 0.5 lettuce and chop the leaves into pieces of around 3 cm
Peel 1 cucumber and slice into wheels of around 0.5 cm
Add the lettuce, cucumber, 0.5 teaspoon salt, 3 tablespoons sunflower oil and 3 tablespoons apple vinegar into an empty large bowl and mix until well combined
Wash and chop 1 tablespoon parsley
Serve the casserole on plates and sprinkle with the parsley