Cauliflower Casserole with Mountain Cheese and Chives Sauce From the Hot Air Fryer

Bring a pot with about 2 liters of water to a boil.

Peel the potatoes and cut them into cubes of about 2 x 2 cm. Wash the cauliflower. With a small knife, cut off the roses from the stalk at the base, and cut the large ones in half.

Salt water and boil potato cubes and cauliflower roses in it for about 5-6 minutes. Remove with a lattice ladle and drain.

Hard boil the egg for the chive sauce in the cooking water. Wash and clean the young onion and cut diagonally into fine rings.

Grate the mountain cheese. Finely chop the parsley. Finely dice garlic and add to cauliflower and potatoes in baking dish with young onions and parsley. Season with salt, pepper, caraway and nutmeg and mix everything together.

Crack the eggs for the casserole into a bowl, whisk with whipping cream, sour cream and half of the mountain cheese until smooth and spread over the cauliflower mixture. Spread the remaining cheese on top and bake in the Philips Airfryer hot air fryer at 175 °C for about 25-30 minutes.

Remove the crusts from the toast and crumble it into the milk. Peel the hard-boiled egg and mash it finely with a fork together with the toast. Season with salt, pepper, mustard and vinegar and stir in the chives cut into fine rings.

Arrange the casserole with the chive sauce and serve.

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