Scalloped Cauliflower with Millet

Preparation time: about 30 min. Cooking time: about 20 min.

Divide cauliflower into roses, rinse well and – if necessary – clean. Cut coarse stalks into small pieces and divide again.

Cook the millet with the water, salt and cauliflower for about 14 minutes over medium heat with the lid closed, then remove from the heat and cook in the closed pot for another 5 minutes.

Drain the millet with the cauliflower in a sieve and collect the cooking juices.

Preheat the oven to 200 °C. Grease a gratin dish with butter.

Cut the ham into strips and the butter into flakes. Separate the eggs. Whip the egg whites to egg whites. Stir the cornstarch with the whipped cream, add to the cooking stock and bring to the boil while stirring. Stir the cayenne pepper, chives and egg yolks into the sauce.

Put the millet and the ham with the cauliflower into the gratin dish. Fold the snow into the sauce and pour over the top. Sprinkle the breadcrumbs over the casserole and evenly distribute the butter flakes on top.

Bake the casserole on the middle rack for about 20 minutes.

Our tip: Always use fresh chives if possible!

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