- Cauliflower - 250 Grams
- Rice - 120 Grams
- Water - 200-250 milliliters
- Flour - 50 Grams
- Cheese - 100 Grams
- Cream - 100-150 Grams
- Nutmeg - 0.5 teaspoons
- Potato starch - 1 teaspoon
- Vegetable oil - 20 Grams
- Nutmeg - 0.5 teaspoons
- Salt, pepper - - To taste
Color cauliflower in a frying pan in oil for 2-3 minutes on high heat. Then add rice to the cabbage and fry for about 2 minutes. Then reduce the heat, pour the contents of the frying pan, add salt and cover. After 15 minutes, when the rice is already well swelled, add the ground nutmeg, mix and cover again. While on the stove is languishing rice with cabbage, you should prepare the sauce for the dish. In a deep dish, you need to mix - cream, flour, salt, starch and grated cheese on an average grater. Then this sauce is poured into a skillet to rice and cabbage. All need to mix well, cover and simmer on low heat for about 5 minutes. In the finished form, the casserole looks like the photo. Before cutting, allow the casserole to cool.
Servings: 5-6