preparation:
Mix 2-3 L of water with 2 teaspoons of salt. Dip the cauliflower in it and let the head soften for 15 minutes. In this way, we will also eliminate any insects hidden among the bouquets, but this step is optional.
We wash the cauliflower well, break it into florets and put them in boiling, slightly salted water. Boil the cauliflower for 8-9 minutes, until it becomes semi-prepared. We take it out of the water and let it cool a little.
If the bouquets are too big, cut them in half. Transfer the cauliflower to the pan greased with a little oil.
Break the eggs into a large bowl. Add half a teaspoon of salt, a little ground pepper, 1 teaspoon of granulated garlic and beat with a whisk until smooth. Add the cream and 3/4 of the grated cheese. We pour the composition over the cauliflower in the pan, sprinkle the remaining grated cheese on top and put the pan in the oven preheated to 170-180 degrees. Bake the pudding for 25-30 minutes, until the sauce thickens and the cheese is nicely browned.
Finally, sprinkle chopped green onions on top.
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