Egg and Cauliflower Casserole
This Egg and Cauliflower Casserole is made with cheese and topped with breadcrumbs, this recipe has been passed down to me by my grandmother.
Ingredients
- 1 head cauliflower
- 25 g butter
- ¾ cup all-purpose flour
- 2 ½ cups milk
- 1 teaspoon salt
- ¾ cup cheddar cheese, grated
- 6 large eggs
- ½ cup breadcrumbs, divided
Instructions
- Cut the cauliflower unto florets. Boil for 3 minutes, then drain and set aside.
- Preheat the oven to 355˚F. Lightly grease a baking dish and coat with ¼ cup breadcrumbs. Set aside.
- In a medium saucepan, melt the butter. Mix in the flour and milk, and bring to a boil. Reduce heat and continue mixing until thickened. Mix in the salt and cheese and set aside.
- Separate the egg yolks and egg whites. In the bowl of a stand mixer, whip the egg whites on high until they form stiff peaks.
- Mix in the egg yolks into the flour mixture. Then mix in half of the egg whites, followed by the boiled cauliflower. Mix well. Fold in the remaining egg whites.
- Pour the mixture into the prepared baking dish, and top with the remaining ¼ cup breadcrumbs.
- Bake in the preheated oven for 1 hour.
