FRIJE

Instructions

• 1.   Preheat the oven to 220°C (425°F). Cut off the cauliflower leaves. Hit the cauliflower on your work surface. Easily retrieve the cauliflower florets and remove the stem. Wash and dry them. Boil a large pot of salted water and plunge the cauliflower florets into it for 15 minutes. Drain them in a colander and keep them warm.
• 2.   Butter a gratin dish. Cut the slices of ham into thin strips. Peel and slice the onions. Then melt the butter in a saucepan, add the ham slices and the sliced onions. Then add the cauliflower florets. Stir and cook for a few minutes. Pour the mixture into the gratin dish.
• 3.   Prepare the light béchamel sauce. In a saucepan over low heat, add the cottage cheese and milk and bring to a boil. Off the heat, incorporate and whisk the egg into the mixture until you obtain a smooth béchamel sauce, then put it back on the heat for 2 minutes. Season with salt and pepper, to taste. Pour the béchamel sauce over the cauliflower florets. Sprinkle the top with grated cheese. Bake for 15 minutes at 220°C (425°F) until the light cauliflower gratin is golden brown. Serve hot.

Nutritional information *