Cauliflower gratin with spinach, pine nuts and ricotta cheese

Instructions

1. Clean the cauliflower, divide into florets and cook in salted boiling water for 15 minutes. Remove the florets with a straining spoon, run them quickly under cold water and drain.
2. Stem and wash the spinach. Peel and chop the onion. Melt the butter in a frying pan and add the chopped onion. Add the spinach in three batches. Allow to reduce a little between each addition. Cook over a low heat for 3 or 4 minutes, stirring frequently, until the spinach is completely tender. Leave to cool.
3. Place the ricotta, cream, egg, nutmeg and half the Emmental cheese in a bowl. Toast the pine nuts in a frying pan without fat and add them to the mixture. Season with salt and pepper, then add the cauliflower florets and spinach. Mix gently.
4. Pour the mixture into a casserole dish. Spread the remaining cheese over the gratin. Place the dish on the baking rack. Put the baking rack in the lowest position in the oven.
5. Turn on the appliance. Start the BAKE programme at 200°C and set the cooking time to 30 min. Press START.
6. Serve hot with a salad.