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Main Dishes

Baked Cauliflower With Eggs and Cream: A Creamy, Cheesy Casserole for Four in About an Hour

Cauliflower baked in a creamy egg sauce with cheese, an easy casserole for 4.

Prep15 min
Cook45 min
Total1 h
Servings4 servings

Instructions

  1. Break the cauliflower into small florets.

  2. Place in boiling salted water and cook for about 2 minutes.

  3. Drain and let it drip dry.

  4. In a bowl, whisk the eggs with the cream and sour cream.

  5. Season with salt and pepper and mix well.

  6. Grease a baking dish with butter.

  7. Add the boiled cauliflower and pour the prepared sauce over it.

  8. Sprinkle with the shredded cheese.

  9. Bake in an oven heated to 350°F (180°C) for about 40–45 minutes, until the top is golden. The center should be set; eggs are safely cooked at 160°F (71°C).

  10. Sprinkle with chopped parsley and serve warm.

Tips:
  • Hard cheeses such as Gouda, Edam, cheddar or Parmesan work best.
  • Boil the florets a minute longer for softer cauliflower.
  • You can add broccoli, zucchini, carrots, peas or bell pepper.
  • Keeps 2–3 days in the fridge.