(Vegetarian option: omit the sausages. The bake itself is rather enough for 2 people for dinner)
Preparation Time
25 min (without 30 mins baking time)
Ingredients
1 head of cauliflower (approx 800 gm)
250 ml cream***
50 ml sour cream***
*** both cream and sour cream can be substituted with yogurt for less fat
Preparation Time
25 min (without 30 mins baking time)
Ingredients
1 head of cauliflower (approx 800 gm)
250 ml cream***
50 ml sour cream***
*** both cream and sour cream can be substituted with yogurt for less fat
1 cup milk
1/2 cup flour
150 gm grated cheese (any cheese will do)
3 eggs
1 bullion cube (any flavor)
small bunch of finely chopped parsley or 2 tbsp dried parsley
paprika
salt & pepper
1 tsp nutmeg (preferably freshly ground)
a few dashes of Worchestire sauce if available
5 Bockwurst (any sausage will do)
Condiments (optional)
I cannot live without mustard. I can absolutely not imagine a sausage without mustard. Eat mustard with your sausage... or vice versa.
Toolkit
Knife, cutting board, mixing bowl, eggwip (if you don't have one, use a large spoon), baking dish (measurements to follow), sieve
Preparation
1. Bring big pot of salted water to a boil.
2. Preheat oven to 200C.
3. Cut off the cauliflower florets.
4. Mix cream, sour cream, milk (mixed with buillion cube), flour together in mixing bowl with eggwip.
5. Once water boils, add florets and cook for approx 3-4 minutes. They should retain a crunch! when done, drain through a sieve, cool with cold water from tap. Set aside.
6. Place florets in the oiled baking dish.
7. Add spices and eggs to mixing bowl. Mix well.
8. Pour mixture over florets and generously add the cheese on top.
9. Put in oven and bake for approx 30 minutes. The mixture should be firm outside, it can be a bit soft (bordering on liquid) on the inside.
10. Bring water to boil approx 10 mins before bake is ready. Place sausages in simmering water and cook for about 5-7 minutes.
11. Take bake out of oven.
12. Drain sausages in sieve and serve with bake.
Enjoy!
150 gm grated cheese (any cheese will do)3 eggs
1 bullion cube (any flavor)
small bunch of finely chopped parsley or 2 tbsp dried parsley
paprika
salt & pepper
1 tsp nutmeg (preferably freshly ground)
a few dashes of Worchestire sauce if available
5 Bockwurst (any sausage will do)
Condiments (optional)
I cannot live without mustard. I can absolutely not imagine a sausage without mustard. Eat mustard with your sausage... or vice versa.
Toolkit
Knife, cutting board, mixing bowl, eggwip (if you don't have one, use a large spoon), baking dish (measurements to follow), sieve
Preparation
1. Bring big pot of salted water to a boil.
2. Preheat oven to 200C.
3. Cut off the cauliflower florets.
4. Mix cream, sour cream, milk (mixed with buillion cube), flour together in mixing bowl with eggwip.
5. Once water boils, add florets and cook for approx 3-4 minutes. They should retain a crunch! when done, drain through a sieve, cool with cold water from tap. Set aside.
6. Place florets in the oiled baking dish.
7. Add spices and eggs to mixing bowl. Mix well.
8. Pour mixture over florets and generously add the cheese on top.
9. Put in oven and bake for approx 30 minutes. The mixture should be firm outside, it can be a bit soft (bordering on liquid) on the inside.
10. Bring water to boil approx 10 mins before bake is ready. Place sausages in simmering water and cook for about 5-7 minutes.
11. Take bake out of oven.
12. Drain sausages in sieve and serve with bake.
Enjoy!
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