A delicious way to prepare cauliflower, a cauliflower casserole with mozzarella and eggs baked in the oven. It’s very simple to prepare: just boil the cauliflower and then bake it with a few simple ingredients that make it a tasty dish that will win over every family member, even the most difficult ones, like husbands and children who are usually the first to express their opinions, but this time it will surely be a yes. Cauliflower is one of the many vegetables we consume for most of the year, I refuse to eat it in the summer as there is so much else, but with the arrival of autumn it is never missing from my weekly shopping, so each time I try to invent something different to bring to the table, using the same ingredients, but in this way, they never become boring. You will see, your loved ones will ask for this recipe because cauliflower becomes a tasty ingredient with a delicate flavor that pairs well with the few ingredients used to prepare the dish. Let’s see how to prepare it.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling, Baking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Cauliflower with Eggs and Mozzarella
- 1 cauliflower (approximately 1.5 lbs)
- 6 eggs
- 7 oz mozzarella
- 1 sun-dried tomatoes
- to taste black pepper
- to taste salt
- to taste parmesan cheese
- 1 tbsp extra virgin olive oil
Tools for Preparing Cauliflower Casserole with Mozzarella
- 1 Cutting Board
- 1 Colander
- 1 Pot
- 1 Bowl
- 1 Knife
- 1 Baking Pan
- 1 Small Bowl
- 1 Fork
Steps for Preparing Baked Cauliflower with Eggs and Mozzarella
First, place a pot with plenty of water on the stove to boil the cauliflower.
Cut the cauliflower into florets, wash it in a colander, and cook it in boiling salted water. Drain after 10-15 minutes, or when cooked.
Soak the sun-dried tomato in hot water. Chop some parsley and the soaked tomato. In a small bowl, break 3 eggs, add the parsley and sun-dried tomato with a pinch of salt, and mix with a fork.
Cut the mozzarella into cubes. Grease a 9-inch round baking pan with extra virgin olive oil, and distribute the halved cauliflower florets throughout the pan. Season with black pepper, add the mozzarella, and then the beaten eggs.
Bake for about 10 minutes in a preheated static oven at 392°F (200°C). Meanwhile, in a bowl, beat the remaining 3 eggs with grated parmesan cheese, mix, remove the cauliflower from the oven, and pour the remaining eggs into the pan. Leave for another 10 minutes in the oven, and then enjoy your delicious dish.
If you prefer, you can add all the eggs from the beginning. I did it in two steps because, in reality, I only had 3 eggs at home, but unsatisfied with the result, I borrowed the remaining 3 eggs from my sister-in-law, and that’s how the cauliflower pie was baked just as I had imagined it. But even with 3 eggs, it wasn’t that bad. I’ll show you the photo so you can decide whether to use 3 or more eggs.
