Vegetable Casserole with Cauliflower and Cheese
- Frozen cauliflower – 700 g (about 1.5 lbs)
- Carrots – 2, peeled
- Frozen green peas – 120 g (about 4.2 oz)
- Red bell pepper – 1, diced
- Eggs – 4 to 5
- Cheese – 150 g (about 5.3 oz), grated
- Flour – 3 tablespoons
- Salt and ground pepper to taste
Start by boiling the peeled carrots in salted water for 4 minutes. Then, add the cauliflower and cook for another 4 minutes.
Thaw the frozen peas in a colander. Drain the blanched vegetables and chop them finely.
Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until stiff peaks form. In another bowl, beat the yolks, adding salt and pepper to taste.
Combine the chopped vegetables with the egg yolk mixture, then add the flour and 2/3 of the grated cheese. Gently fold in the whipped egg whites.
Transfer the vegetable mixture to a greased baking dish sprinkled with breadcrumbs. Top with the remaining cheese.
Bake in a preheated oven at 180 °C (350 °F) for 45 minutes.