The recipe is quite simple to prepare. Even a very young hostess can handle this dish. Cooking time is 90 minutes. The dish is perfect for dinner.
It is necessary
- • Young cauliflower - 1 large head of cabbage (2 kg);
- • Fresh tomatoes - 600 g;
- • Sweet fleshy peppers, Bulgarian varieties - 1 kg;
- • Milk - 400 g;
- • Cheese - 300 g;
- • Chicken egg - 6 pcs;
- • Sweet cream butter - 50 g + 100 g;
- • Fine salt - 12 g;
- • Granulated sugar - 15 g;
- • Ground black (or red) pepper - 10 g;
- • Bottled and carbonated mineral water - 1.5 liters.
Instructions
Step 1
Disassemble the entire head of cabbage into individual inflorescences, after having cleaned it from leaves and cobs. Wash all inflorescences. Remove sore spots and put the cabbage in a saucepan with sparkling mineral water.
Step 2
Boil them for 20 minutes on very low heat, but only after the water boils. When the cabbage is soft, transfer it to a glass bowl to cool.
Step 3
Wash and peel sweet Bulgarian pepper from seeds and tail. Cut it into small strips. Wash the tomatoes and cut into small pieces. Tomatoes should not be peeled off. Grate cheese coarsely on an electric grater.
Step 4
In a deep bowl, special for beating, collect salt, eggs, milk, granulated sugar and grated cheese. With a blender, beat all the listed products into a homogeneous mixture.
Step 5
Put half of the total number of cauliflower inflorescences into a prepared and coated with sweet butter (50 g) form, spreading it in an even row in one layer.
Step 6
Put chopped tomatoes and strips of sweet pepper on the cauliflower in an even layer. On tomatoes and peppers - an even layer of the remaining cauliflower.
Step 7
Divide the sweet cream butter (the remaining 100 g) into ten equal pieces and spread them on top of the cauliflower. Pour the whipped milk-egg mixture with additives into the contents of the mold.
Step 8
Put a dish with vegetables in an oven pre-prepared and warmed up to 210 degrees.
Bake until tender (about 25 minutes). A wonderful golden crust should form on the surface of the dish. Serve baked cauliflower in the form in which they were baked or on portioned plates.
