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Cauliflower Casserole

Ingredients

• Put cauliflower in pot that has lid.
• cauliflower - 450 g (15.9 oz)
• Pout boiled water - 1.5 l (51 fl oz) over cauliflower and then put lid on pot
• LEAVE IT FOR 10 MIN
• Mash cauliflower with Emerson blender then add:
• eggs - 3 pieces
• salt - 10 g (0.35 oz)
• flour - 60 g (2 oz)
• oil - 20 ml (0.7 fl oz)
• for the saute:
• olive oil - 25 ml (0.85 fl oz)
• onion - 70 g (2.47 oz)
• red bell pepper - 70 g (2.47 oz)
• green bell pepper - 70 g (2.47 oz)
• carrot - 70 g (2.47 oz)
• mushrooms - 70 g (2.47 oz)
• tomatoes - 70 g (2.47 oz)
• paprika - 8 g (0.29 oz)
• black pepper - 5 g (0.18 oz)
• salt - 5 g (0.18 oz)
• Cook over medium fire for 15 min
• Grease (Butter) casserole dish 20 x 28 cm (8 x 11 in)
• Spread cauliflower mix on bottom
• Spread veggies over cauliflower mix then top with cheddar pressed cheese - 200 g (7 oz)
• IN THE OVEN 180 °C (356 °F)/30 minutes

Directions