Cauliflower, Spinach and Egg Casserole
Ingredients
Vegetables and Eggs
-
1
whole
cauliflower, cut in florets
-
350
g
spinach
-
8
pieces
hardboiled eggs, sliced
Sauce Ingredients
-
2
tbsp
olive oil
-
1
small
onion, diced
-
½
tsp
salt
-
1
tbsp
dried oregano
-
¼
cup
whole wheat flour
-
1½
cup
1% milk
-
1½
cup
water
Topping
-
8
pieces
whole wheat Melba toasts
-
30
g
whole hazelnuts
Instructions
- Preheat the oven to 400°F.
- Steam the cauliflower florets for about 8-10 minutes until tender but crunchy.
- In a saucepan, heat olive oil and sauté the onion until translucent.
- Add salt, oregano, and flour, stirring for 2-3 minutes.
- Whisk in the milk and water, bringing to a boil, then reduce heat and whisk for 5 minutes.
- Remove from heat and add spinach, steamed cauliflower, and sliced eggs, stirring to combine.
- Transfer the mixture to a baking dish.
- Blend the hazelnuts and Melba toasts in a food processor until fine, then sprinkle on top of the casserole.
- Bake for 20-25 minutes until the sauce bubbles and the top is golden.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
25g
Total protein
15g
Sodium
400mg
Cholesterol
200mg
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