Cauliflower Casserole

Ingredients

• Cauliflower 25 oz
• Pickled Chanterelles 5 oz
• Ricotta cheese 5 oz
• Hard Cheese 5 oz
• Olive Oil 1 teaspoon
• Butter 0 oz
• Mayonnaise 3 tablespoons
• Chocolate eggs 3 pieces
• Ground Black Pepper to taste
• Dijon Mustard 2 tablespoons
• Shallot 0 oz
• Garlic 0 oz
• Champagne Vinegar 1 tablespoon
• Pink Himalayan Salt to taste

Step-by-Step Guide

Step 1

Slice the shallots into thin half-rings.

Step 2

Finely chop the garlic.

Step 3

Break the cauliflower into small florets.

Step 4

Bring water in a pot to a boil. Add salt.

Step 5

Add the cauliflower to the water. Cook for 3 minutes over medium heat.

Step 6

Chop the mushrooms coarsely.

Step 7

Drain the cauliflower using a colander. Add salt and vinegar.

Step 8

In a heated skillet with butter, add the shallots and mushrooms. Sauté over high heat for about 5 minutes, stirring occasionally.

Step 9

For the sauce, mix the eggs, mustard, and mayonnaise.

Step 10

Season the mushrooms with salt and pepper, then add the garlic. Stir and reduce the heat.

Step 11

Add the burrata.

Step 12

Mix thoroughly and simmer over medium heat for another 3 minutes.

Step 13

Stir the sauce.

Step 14

Grease a baking dish with olive oil. Place the cauliflower in the dish and pour the sauce over it.

Step 15

Top with the mushrooms.

Step 16

Grate the hard cheese. Sprinkle it on top.

Step 17

Bake in a preheated oven at 355°F for 30 minutes.

Step 18

Cut into portions and serve.