Scalloped Cauliflower

For the recipe for scalloped cauliflower, first divide the cauliflower into florets, wash and chop the coarse stalk.

Now cook the millet with the water, salt and the cauliflower over medium heat with the lid closed for about 15 minutes, then remove from the heat and let it rest in the closed pot for another 5 minutes. Then drain the millet and the cauliflower in a sieve, collecting the cooking juices.

Now heat the oven to 200 °C and butter a gratin dish. Cut the ham into strips, divide the butter into flakes and separate the eggs. Whip the egg whites to egg whites.

Mix the cornflour with the whipped cream in a saucepan, add the cooking stock and stir until it comes to the boil. Now add chives, egg yolk, cayenne pepper and fold in the egg white.

Spread the millet, cauliflower and ham in the gratin dish and pour the sauce over it.

Finally, sprinkle only the breadcrumbs over the casserole, pour the butter flakes evenly over the top and bake on medium rack for about 20 minutes.

Baked cauliflower tastes especially delicious as a main dish with a little sour cream yogurt sauce!

Preparation Tip:

If you want to make this recipe a vegetarian one, just omit the ham.

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