Preparation

• 

• Cut the cauliflower into florets and slightly score the stems with a knife.
  Place the florets in a colander and rinse them thoroughly under running water.

• When boiling, use as little water as possible to best preserve its beneficial properties.

  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 tender without falling apart.
  Cauliflower cooking time
  – 15-20 minutes boiled cauliflower softer perfect for blending or making into a cream.

  With a slotted spoon, gently remove the cauliflower florets and transfer them to a container.

• I used the cauliflower florets cooked the day before and kept in the fridge.

  Remove the cauliflower florets from the container well-drained from the released water.

  Mash the cauliflower florets with a potato masher until you obtain a cauliflower puree.
  If the puree has a watery and not very firm consistency, pour it into a sieve to remove excess water – you can keep it and use it for a vegetable broth or a legume soup.

  Season the cauliflower puree with:
  – a pinch of salt [skip this step if using flavorful cold cuts for filling];
  – a pinch of pepper;
  – a pinch of nutmeg or cinnamon;
  – a packet of saffron or a pinch of turmeric;
  and mix well 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 cured ham, speck, turkey breast;
  – mozzarella or other stringy cheese [primo sale, provola, scamorza].
  If you like, prepare a hard-boiled egg.
  For the detailed step-by-step procedure you can read the full recipe by clicking on the following link: Perfect hard-boiled eggs: foolproof method.

  Multiple protein sources
  This dish contains two or three protein sources: the cold cuts and the cheese and possibly the egg.
  Not all dietary plans allow for combining multiple protein sources.

  I manage it by reducing the portions of each protein source compared to the usual serving.

• Prepare a baking dish.

  Alternate:
  – a layer of cauliflower puree;
  – cold cuts;
  – mozzarella or other stringy cheese;
  – another layer of cauliflower puree;
  * if using, distribute the hard-boiled egg in slices or crumbled between the layers.

• Sprinkle with breadcrumbs or whole wheat breadcrumbs and grated cheese, grind the pepper.

• Preheat the oven.
  Bake in a fan-assisted oven at 356°F (180°C) for 20 minutes + 10 minutes at 392°F (200°C) until a crispy and golden crust forms.

• Plate up.

  Your light cauliflower casserole without potatoes is ready.

  Enjoy your meal!