Funny looking and tasteful cauliflower cabbages are not as beautifully stored as her white relative, and therefore occupy a slightly different line in the vegetable “table of ranks.”
But in the taste preferences, especially in children, tender juicy inflorescences noticeably pressed the less attractive leaves of the whitecart.
If it is already stipulated that it is not possible to buy fresh vegetables on the shelves infrequently, then let's prepare from it various appetizing dishes - more and more varied.
Cauliflower baked in the oven with cheese - general principles of cooking
• In cooking, use whole cabbages or cauliflower disassembled for individual inflorescences. Vegetable thoroughly washed with cold or slightly tepid water. If the inflorescences are too contaminated, head out soaked in water for a while and then washed.
• First, remove all the leaves and immediately cut out the damaged parts. If you need inflorescences for cooking, turn the head to yourself and cut it in half. Then carefully cut off all the inflorescences with a knife, taking care not to grab, the coarse stems.
• Blanch the vegetable before baking in lightly salted water. A whole head of cabbage or only one inflorescence is immersed in intensively boiling water, again brought to a boil, then heat is reduced and cooked for no more than 10 minutes. To keep all the useful and nutrients, liquids do not pour a lot. It should only slightly cover the cabbage. After that, the vegetable is cooled and dried, laid out in a colander.
• For roasting take hard and pickled varieties of cheese. It is ground by a grater, hands or cut into plates. Hard cheese is used mainly for sprinkling a molded dish so that a brown crust forms on its surface. Brine cheeses perelavyut cabbage layers in casseroles.
• Cauliflower dishes are set to be baked only in a well heated oven. The temperature regime for all dishes is the same - 180 degrees, and the duration of cooking is indicated in the recipe.
A simple classic recipe for cauliflower baked in the oven with cheese and sauce
Ingredients:
• a pound of cauliflower blossoms;
• 200 ml of cream of small fat content;
• 5 gr. freshly hand-ground nutmeg;
• cheese, varieties “Russian” - 70 gr .;
• A spoonful of pure butter, preferably olive oil;
• sweet cream butter - 20 gr .;
• 20 gr. bread crumbs;
• one raw egg;
• a spoon of flour.
Cooking Method:
1. Sprinkle crackers in a dry frying pan and fry on low heat until a bright golden color is obtained. Pour the crispy breading into a bowl.
2. Melt the butter, pour the flour into it and stir well. Then add a thin stream of cream into the flour mass and whisk the sauce well until smooth.
3. Smash the egg into the cooked sauce, add the nutmeg, grate the cheese and mix thoroughly. Do not salt.
4. Flour the inflorescences in slightly salted water and fold to a sieve.
5. At the bottom and sides of a small refractory form, apply a thin layer of vegetable oil and place in it a uniform layer of dried inflorescences.
6. Pour cheese sauce and cover all with roasted breading.
7. Along the surface of the rusk layer, evenly spread out some butter in small pieces and place the roasting pan for 15 minutes in the preheated oven.
Cauliflower baked in the oven with cheese - “Romanian cheese pudding”
Ingredients:
• fresh cauliflower, only inflorescences - 1 kg;
• two chicken eggs;
• 200 gr. lightly salted cheese;
• garlic - 3 slices;
• sweet meaty pepper - 1 perchina;
• four small tomatoes;
• on a small pinch of ground basil and white pepper;
• two bulbs.
Cooking Method:
1. Inflorescences blanched in salted water, finely chop with a knife.
2. Choose seeds from pepper, cut its flesh into thin strips.
3. Add onion and garlic with a finely chopped knife and mix all the vegetables well.
4. Slightly beat the eggs with a fork and insert the egg mixture into the vegetables. Add hand-crumbled cheese, but not all, leave some cheese to decorate the dish. 5. Season the vegetable mixture with white pepper, sprinkle with basil. Again, stir well and put into a greased with any vegetable oil form, smooth.
6. From above, evenly spread the sliced tomatoes into thin circles and put in the oven. Bake until the top of the casserole turns red, about 25 minutes.
Cauliflower baked in the oven with cheese - “Mushroom casserole with cabbage”
Ingredients:
• a small fresh head of color and 400 gr. Brussels sprouts, frozen cabbage;
• two “Dutch” processed cheese;
• 200 gr. fresh mushrooms;
• cheese, varieties “Russian” - 150 gr .;
• creamy 72%, butter - 2 spoons;
• three large onion heads;
• 200 gr. high-fat mayonnaise, without flavors.
Cooking Method:
1. Fill two pots with water and place on high heat. Be sure to slightly add the liquid in both containers. As soon as the water begins to boil, lower the cauliflower into one pan, disassemble it into florets, and into the other, frozen Brussels sprout. With a slight boil, boil the vegetables until cooked and dry.
2. Shred two onions in small pieces. To it on the middle grater, rub the melted cheese curds and add mayonnaise, about 150 gr. Salt, pepper and mix the dressing thoroughly.
3. Fry the sliced mushrooms until lightly cooked in butter. Do not overdry, as soon as moisture evaporates, remove from heat.
4. Cut the remaining onion into thin half-rings and spread evenly across the bottom of a deep form. Top with boiled Brussels sprouts and cover it with an even layer of mayonnaise dressing (half of it).
5. The next layer lay the inflorescences, and on them fried mushrooms and fill the mushroom layer with the remaining dressing.
6. On the surface of the molded dish tightly lay a thin plate of hard cheese and put baked.
7. As soon as the cheese layer melts and begins to brown well - reach out. The minimum cooking time is a quarter of an hour.
Cauliflower baked in the oven with cheese and chicken
Ingredients: • 600 gr. color, disassembled on inflorescences, cabbage;
• 300 gr. Chilled Chicken Breast;
• a glass of 11% cream;
• three eggs;
• cheese, “Kostroma” or “Dutch” - 200 gr .;
• to taste - garlic.
Cooking Method:
1. Put the prepared inflorescences in a small roaster with high sides. Pre-lubricate the container with butter or margarine.
2. Cream lightly salt and pepper. Break eggs into them and beat well.
3. Cut the chicken into small, thin strips and fry the meat pieces lightly. You need to get a ruddy crust on the pieces, so immerse the meat only in hot oil and fry very quickly - at maximum heat. Fried chicken slices spread on the surface of the cabbage, lined in the form.
4. Mix the grated cheese with egg-cream mixture and garlic chopped in a press.
5. Pour the cooked pot onto a shaped dish, smooth it and send to bake for half an hour.
Cauliflower baked in the oven with whole cheese
Ingredients:
• medium sized cauliflower heads;
• 100 gr. hard or semi-hard cheese;
• 150 gr. 20% cream;
• A tablespoon of unsharp mustard;
• one egg;
• garlic;
• spoon of high-quality refined oil;
• one leaf of laurel;
• three peppercorns.
Cooking Method:
1. Fill a wide saucepan with water and boil. In a boiling liquid, put peppercorns and Lavrushka. Salt and immediately lower the entire unsharpened head. Wait for re-boiling and boil at a moderate temperature for five minutes. Then remove and cool, laying out in a colander.
2. Mix sour cream with olive oil and mustard. Add the loose egg and stir the sour cream thoroughly. Rub garlic in it - smaller, and through large cells of the grater - cheese, and mix the ingredients of the sauce.
3. Put the stewed head in the form, scoop down and coat it well on all sides with a cooked mustard cream sauce.
4. Put the mold in the preheated oven and bake for half an hour.
Cauliflower baked in the oven with cheese and minced
Ingredients:
• a small head of fresh cauliflower;
• five tablespoons of breadcrumbs;
• two tablespoons of cow's milk;
• 40 ml of refined sunflower oil;
• 200 gr. minced meat;
• 150 grams of semi-hard or hard cheese;
• seasonings “For stuffing”, garlic - to taste;
• one glass of sour cream 20% fat.
Cooking Method:
1. Boil the whole head in lightly salted water. No need to bring to readiness, it is enough to boil for 10 minutes with a slight boil.
2. Spread the minced meat with spices “For stuffing”, lightly add it. Add finely chopped garlic and cheese, breadcrumbs (3 tbsp. L.). Pour in the milk and knead the meat thoroughly until smooth.
3. Carefully pushing the inflorescences, fill the gaps between them with minced meat. This should be done very carefully so that the inflorescences do not fall off. A stuffed head will look like a ball.
4. Lubricate the surface of the workpiece with sour cream and sprinkle with the remaining breadcrumbs.
5. At the bottom of the broiler with low sides, apply a layer of butter, pour some water into it and place a “ball” on its center.
6. For half an hour, place the roaster in a hot oven.
Cauliflower baked in the oven with cheese - small tricks and tips on cooking
• White elastic inflorescences, without any dark spots, not faded leaves - these are the main criteria for freshness, which should be paid special attention when choosing a vegetable.
• To keep the cabbage from losing in color, do not cover the pan with a lid and add a little vinegar or pickle to the water.
• The taste of baked cauliflower will be richer if you pour a little milk into the water when blanching.
