EIERSCHWAMMERL  mit  PARMASCHINKEN  

Baked Cauliflower

600 g cauliflower
12 slices emmental
150 g ham
1 tbsp. butter
salt, pepper

 

 

Preheat oven to 250 ° C.
Divide the cauliflower in rosettes and boil them in salted water. Drain refresh with cold water. Cut ham into strips.
Spread a dish with butter, add cauliflower and season with salt and pepper.
Cover with ham and cheese slices and gratin in the oven for about 10 minutes.

 

      
     
 

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