How to make
For this autumn casserole, coarsely chop the mushrooms, finely chop the onion and the garlic. Cut the cauliflower into small pieces, no bigger than a walnut. The spinach is washed and chopped. The tofu is cut into cubes. The yellow cheese is grated.
Fry the onion and mushrooms in heated oil. When they soften and change color, add the garlic and sprinkle with as much thyme and cumin as you like.
Shortly after, pour all of the cauliflower and cover with a lid, without stirring. Leave it on medium heat, so that the cauliflower can soften from the steam.
After about 10 minutes, stir and add all the spinach and repeat the process. After a few minutes, it is stirred, so that it can soften everywhere. Season with all-purpose seasoning and as much salt and black pepper as you like and add the corn and parmesan.
All this is poured into a baking pan.
Beat the eggs lightly and mix with the cream. The mixture is poured over the vegetables and the appetizing oven-baked cauliflower is mixed well.
Add the tofu cubes and pieces of processed cheese.
Sprinkle yellow cheese on top of the juicy casserole and bake at 360°F (180°C) for about 20 minutes.
Bon Appetit with my Cauliflower Casserole!
