Cauliflower in the oven Currently, cauliflower has appeared more often on our table, although in the world in the prevalence among cabbage plants it ranks second after white-headed, far exceeding its nutritional value. It is rich in vitamins C, PP, K, B1, B2, B3, carotene. In food, only the head, consisting of a lot of kosches, is used. Since various small insects often crawl into the heads, before disassembling the cabbage cabbage is poured for 30 minutes with cold salted water (for 1 liter of water - 20 g of salt), and then washed in running water. Cauliflower is used for cooking garnishes and as an independent dish. Although this kind of cabbage is considered a dietary product, it is not recommended to use it for gout.
Ingredients:- Cabbage color 500 g
- Onions 1 pc.
- Cheese Poshekhonsky 50 g
- Mayonnaise 70 g
- Mustard 1 tsp.
- Salt 1 tsp.
- Pepper red ground 2 g
- Step 1 To prepare the dish, you need to take fresh cauliflower, hard cheese (Dutch, Poshekhonsky or others), a small onion, high-fat mayonnaise, prepared mustard, ground hot red pepper and salt.
- Step 2 Wash cauliflower thoroughly in running water and disassemble into small inflorescences.
- Step 3 Pour salted water and leave for 30 minutes (to remove all kinds of insects).
- Step 4 Put into salted boiling water and cook for 10-15 minutes. Cabbage should be soft, but not flabby.
- Step 5 Decoct the broth, and put the cabbage in a fire-resistant dish.
- Step 6 Clean the bulb and chop it very finely.
- Step 7 Combine mayonnaise, mustard, onion.
- Step 8 Stir the sauce until smooth.
- Step 9 Sprinkle the resulting sauce with cabbage.
- Step 10 Grate the cheese on a coarse grater.
- Step 11 Sprinkle cabbage top with cheese and red pepper.
- Step 12 Place the dishes in a heated oven to 180 ° C and hold until the cheese melts.