Cauliflower and Rice Pan

Preparation:

Preparation: Divide the cauliflower into florets. Wash them thoroughly and steam them. Sauté the finely chopped onion in a pan with a generous spoonful of oil. In the meantime, cook the rice for 10 minutes in boiling salted water; drain it and put it in the pan with the already sautéed onion. Add salt and pepper and cook the rice for another 2 minutes, lifting it with 2 forks so that it remains well shelled. Grease a baking tray, sprinkle it with a spoonful of breadcrumbs, lay a layer of cauliflower florets on it, keeping some aside, drizzle with the remaining oil. Form a layer of rice and lay the cauliflower florets kept aside on top. Bring the cream to a boil with a pinch of salt, pepper and nutmeg, pour it over the preparation and finally sprinkle with the grated Parmesan cheese and the remaining breadcrumbs. Place the pan in a preheated oven at 180 degrees and cook for about 15 minutes.