The cauliflower casserole without potatoes is a light cauliflower-based casserole, stuffed and stringy with a crunchy crust.
The term gateau from the French gâteau refers to a sweet cake: slice of gâteau = slice of cake, but it is also used for savory and rustic pies.
Traditionally, the gateau is a cake based on potatoes stuffed with cheese and cold cuts.
I was craving gateau so much!
I prepared my cauliflower casserole without potatoes, and we didn’t miss the traditional potato gateau.
Purchase a small, white, tender, and fresh cauliflower.
without butter, milk, and eggs.
Low-calorie and light and [without potatoes] without giving up bread or pasta.
Two protein sources
This dish contains two protein sources: a cold cut and the cheese.
Not all dietary plans allow multiple protein sources.
I manage by halving the portions of the individual protein sources:
– half the portion compared to what is indicated in the dietary plan of cold cut;
– half the portion compared to what is indicated in the dietary plan of cheese;
per serving.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
Ingredients
- 1 head white cauliflower
- as needed water
- 1 pinch salt
- 1 pinch baking soda
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch nutmeg (or cinnamon)
- 1 packet saffron (or turmeric)
- cold cut
- mozzarella (or other string cheese)
- hard-boiled egg (optional)
- as needed whole wheat breadcrumbs
- as needed grated cheese (grana or parmesan)
Suggested Tools
- Cutting Board
- Knife
- Colander
- Slotted Spoon
- 1 Pot
- Potato Masher
- Sieve
- Bowls
- 1 Baking Dish
Preparation
Cut the cauliflower into florets, score the stems with a knife.
Place the florets in a colander and wash them thoroughly under running water.In a pot, bring salted water to a boil.
Add the cauliflower florets and a pinch of baking soda and let cook for about 20 minutes until they are tender but still have the right crunch.Cauliflower cooking time
• with a cooking time of 10-15 minutes, you will get firm boiled cauliflower;
• with a cooking time of 15-20 minutes, you will get boiled cauliflower easily reducible to a cream;
… adjust according to taste and use.Using a slotted spoon, gently remove the cauliflower florets and transfer them to a container.
I used boiled cauliflower florets the day before and stored in the fridge.
Take the cauliflower florets from the container well-drained from the released water.
Mash the cauliflower florets with a potato masher to obtain a cauliflower puree.
If the puree has a consistency that’s too loose, pour it into a sieve and stir to let any excess water drain out [that you can collect in a bowl and use for a vegetable broth or a legume soup].Pour the drained cauliflower puree into a bowl and add:
• a pinch of salt [skip this step if using a salty cold cut for stuffing];
• a pinch of pepper;
• a pinch of nutmeg or cinnamon;
• a packet of saffron or turmeric;
and mix until the puree is evenly colored.Choose a cold cut and a cheese, here are some ideas:
• bresaola, loin, roasted ham or cooked ham or raw ham, speck, turkey breast;
• mozzarella or other string cheese [primo sale, provola, scamorza].If you like, you can also add sliced hard-boiled egg.
Prepare a baking dish.
Layer:
• cauliflower puree;
• cold cut;
• mozzarella or other string cheese;
• cauliflower puree;
sprinkle some whole wheat breadcrumbs and grated cheese on top, grind the pepper.Briefly preheat the oven.
Bake at 356°F (180°C) in a convection oven for 20 minutes + 10 minutes at 392°F (200°C) until a crunchy crust forms on the surface.Plate it.
Your cauliflower casserole without potatoes is ready.
Enjoy your meal!
FAQ (Questions and Answers)
How to replace white cauliflower?
You can use other varieties of cauliflower or broccoli.
