Cauliflower Casserole

• 8 cups Water
• 2- 1/2 pounds Cauliflower
• 6 Eggs, Beaten
• 5 ounces, weight Sour Cream
• 3- 1/2 ounces, weight Cheese (Gouda Or Parmesan), Finely Grated
• 5 Tablespoons Flour
• 2 ounces, weight Spinach, Chopped
• 2 ounces, weight Basil, Chopped
• Salt And Black Pepper

1. Preheat oven to 350 degrees F. Pour the water in a medium-sized pan, add 1 teaspoon salt and bring to a boil.
2. Divide the cauliflower head into florets and add to the boiling water.
3. Boil the cauliflower for 2 minutes.
4. Drain and let cool.
5. Meanwhile, beat the eggs in a large bowl.
6. Mix the sour cream with the eggs.
7. Add the finely grated cheese, flour and chopped spinach and basil.
8. Add 1/2 teaspoon salt and black pepper to taste.
9. Stir the pastry well, set aside.
10. Transfer the cauliflower onto the bottom of a greased, deep roasting tin (about 9 inches in diameter) and spread evenly.
11. Pour the pastry over the cauliflower and place the casserole in the preheated oven.
12. Bake at 350 degrees F (180 degrees C) for 20-30 minutes.
13. Cool the cauliflower casserole before serving.

water, cauliflower, eggs, cream, weight cheese, flour, weight spinach, weight basil, salt

Taken from tastykitchen.com/recipes/main-courses/cauliflower-casserole-2/ (may not work)