Cauliflower Souffle With Cheese And Potatoes

Ingredients:

• 1 big cauliflower
• 200 g. of small potatoes
• 400 g. of goat cheese
• 150 g. cream
• 2 eggs
• pepper, salt

Cooking procedure:

1. Clean the potatoes.
2. Boil them in their skin.
3. Leave it to chill up.
4. Take the skin off and cut them in cubes.
5. Detach the cauliflower’s bouquets.
6. Boil them up to the point when they are ready to be eaten, but not too soft.
7. Scramble the eggs.
8. Mix up the cheese with the potatoes, the eggs, the cream, the pepper, and the salt.
9. Take a Jena vessel; put a little bit of oil and pore the mixture.
10. Leave it in the oven, at a medium temperature, for 20 min.

Enjoy your meal and a cool glass of iced tea.

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