Cauliflower casserole can be both tender and delicate, if, for example, made in the French style, a la gratin, or thick and hearty, if prepared the way Italians bake their famous cakes.
It is necessary
-
- Cauliflower gratin
- 1 large head of cauliflower
- 6 tablespoons butter
- 1/4 cup flour
- 1 teaspoon salt
- 2 cups milk
- 2 tablespoons English mustard
- 1/2 cup soft bread crumbs
- 1/4 cup parmesan cheese
- Cauliflower cake
- pasta and chicken breast
- 1 small head of cauliflower
- 250 g pappardelle or other wide egg noodles
- 8 tablespoons butter
- 250 g fresh forest mushrooms
- 4 cloves of garlic
- 1 large shallot onion
- 3 tablespoons flour
- 1/2 cup dry sherry
- 2 cups chicken stock
- 1 cup heavy cream
- freshly ground pepper
- grated nutmeg
- 2 breasted chicken breasts
- 1 cup bread crumbs
- 1 cup grated Parmesan
- 1/4 cup fresh parsley, chopped
Instructions
Step 1
Cauliflower gratin
Rinse and dry the cauliflower, trim the leaves and stem. Disassemble into inflorescences. Boil the cauliflower in boiling salted water, cook for about 6 minutes, until slightly soft, but not tender. Drain and lightly oil the hot cabbage. Transfer to a baking dish.
Step 2
In a small saucepan, melt 3 tablespoons of butter, flour and salt. Stir until smooth, fry until light golden brown. Gradually pour in the milk in a thin stream, stirring constantly. Continue stirring until the sauce is thick and smooth. This will take approximately 3 minutes. Add mustard. Pour the hot sauce over the cauliflower in a baking dish.
Step 3
Melt remaining butter in a medium saucepan, add bread crumbs and brown. Sprinkle the gratin with cheese and toasted bread crumbs. Bake at 190 ° C for 20 minutes or until golden brown.
Step 4
Cauliflower cake with pasta and chicken breast
Bring 1 1/2 cups water to a boil, season with salt. Boil the washed and peeled colored boil for 7-8 minutes. Drain the water, cool slightly and disassemble into inflorescences. In another saucepan, boil the noodles until al dente.
Step 5
Melt 4 tablespoons of butter in a large skillet over medium heat. Add washed peeled mushrooms, cut into strips, and fry until soft and golden brown. Add chopped garlic and chopped onion in half rings and simmer, stirring occasionally, for 2-3 minutes. Add flour and cook, stirring occasionally, for another 1 minute. Deglaze the pan with sherry. Pour in the chicken stock and bring the sauce to a boil. Reduce heat and simmer for a few minutes, then add cream. Season with salt, pepper and a few pinches of nutmeg.
Step 6
Paste (boiled in a little water with spices) chicken breasts cut into cubes, mix with cauliflower and noodles. Place in a baking dish, pour over the sauce.
Step 7
Melt the remaining 4 tablespoons of butter in a small saucepan, then drizzle over the bread crumbs in a bowl, stir and add the Parmesan. Sprinkle breadcrumbs over the casserole. Bake in an oven preheated to 200 ° C until golden brown for about 40-45 minutes. Sprinkle with parsley. Serve in portions.
