This is my go to cauliflower dish , great besides any grills , roasts or just as a vegetarian dish .
Very easy to make , just have a pot of water boiling ( salted lightly ) while cutting the head of cauliflower into bite size florets ; blanch the florets for about 2 mins , a bit tender but still al dente ; scoop them out of water and get them into a casserole dish .
Into a bowl add about 1 cup of AP flour , add 4-5 beaten eggs and whisk to incorporate well , start adding a 400 ml can of coconut cream ( or 35 % cream works ) , add and whisk 300 ml sour cream ; grate Swiss and Mozzarella cheese , about 1 & 1/2 cup of each and fold in ; add chopped scallions and lovage leaves ( if not available , celery leaves would do or if preferred fresh dill which i love too 🙂 ) ; season with s/p , Vegeta seasoning and as an option for spicy food lovers a tsp. or to taste of Calabrese paste or Harissa paste will get it spicy 🙂
Pour most of the batter over the cauliflower and gently fold it around the florets and finish pouring all batter over the top ; bake in the oven at 350 for about 40-45 mins ( until set ) , add a good sprinkle of more shredded cheese ( optional ) and bake for another 10 mins until the cheese melts on top .
Let cool off a little before cutting and serving ; in the summer i even like it cold for a snack 🙂