Cauliflower is a frequent guest on our table. And this is not surprising: tasty and juicy cabbage inflorescences go well with the taste of other vegetables - eggplants, tomatoes, zucchini, paprika, broccoli.
How to cook cauliflower
An excellent dietary soup can be made from cauliflower, and it can also be added to main courses (stews, casseroles, salads). Cauliflower goes well with meat and cheese. But not everyone knows how to cook cauliflower correctly. If you overexpose cauliflower on fire, its delicate taste will be hopelessly spoiled. That is why boiling or baking is considered the ideal way to cook cauliflower. You can make a wonderful, very satisfying dish of cauliflower and meat. You can even serve it to the festive table.
We need: one large head of cauliflower, three tablespoons of sour cream, 70 grams of hard cheese, half a kilo of minced meat (best of all pork and beef), one egg, one onion, ground paprika, one clove of garlic, salt and pepper to taste, and vegetable or butter for greasing the mold.
First you need to wash and boil the cauliflower in salted water - usually it is enough to boil the inflorescences in boiling water for seven minutes. If you cook for longer, cabbage can become too soft and boiled.
Take the cabbage head out of the water, cool it, carefully cut off individual coots from it (try to cut off the coots as close to the stump as possible).
After that, prepare the minced meat: onion and garlic need to be peeled and finely chopped, fried and combined with minced meat, egg, salt.
Add paprika, ground pepper and salt to the finished minced meat to taste.
Mix the minced meat thoroughly, beat it several times in a bowl if necessary and form a ball out of it.
Grease a baking dish with butter or oil and place the minced meat ball in it.
Gently insert the individual cauliflower cauliflowers into the surface of the minced meat - so that from the side the dish looks like an imitation of a whole head of cabbage. Remember: the smaller the size of the cabbage, the better they will hold in the thickness of the minced meat. Very large inflorescences are best cut lengthwise.
Brush the cabbage with lightly salted sour cream on top and sprinkle with dried paprika.
Send the dish to the oven preheated to 180 degrees for forty fifty minutes.
A few minutes before cooking, sprinkle the cabbage with grated cheese on top and return the dish to the oven - in the remaining time, the cheese will melt and form an appetizing crust on the surface of the cabbage.
Remove the finished dish from the oven and let it stand for about ten minutes, if liquid forms, drain it and cut the dish into portions.
If you decide to cook cauliflower in the oven, you can later serve it both cold and hot. Oven-baked cauliflower goes well with cheese or cream sauce.
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