Cauliflower Casserole with Mushrooms

Have fun preparing this mushroom dish!

Blanch the cauliflower florets in enough salted water, rinse and drain well. Cut the mushrooms into slices and fry them with the shallots in clarified butter until crispy.

Melt the butter in a saucepan. Sift the flour over it, sweat it a little, pour in the milk, stir everything together until it is smooth and lightly bubble until it becomes a homogeneous mixture. Season with salt and freshly ground pepper and cool. Stir the yolks and the cheese into the cooled mixture until smooth. Carefully mix in the mushrooms, chives and cauliflower florets. Whip the egg whites with a pinch of salt until stiff and mix carefully. Butter a gratin dish and sprinkle with breadcrumbs. Pour in the mixture and bake in a heated oven at 180 °C for about 35 minutes.

For the butter-ham crumbs, melt the butter in a frying pan, add the ham cubes and briefly foam them. Add the breadcrumbs, remove from the heat and season with salt and pepper. Add the parsley. Remove the finished casserole from the heat, spread the breadcrumbs evenly on top and bring to the table with fresh salad.

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