Unusual variation of cooking cauliflower. To eliminate the specific smell of boiling cauliflower, cover the pan not with a lid, but with a napkin dipped in vinegar.
Cauliflower with cheese sauce
Ingredients:
Cauliflower - 350 g;
Hard cheese - 130 g;
Green parsley - 1/2 bunch;
Lemon - 1 fruit;
Milk - 170 ml;
Butter - 70 g;
Crackers for breading - 60 g;
Vegetable oil;
Wheat flour - 2 tablespoons;
Fresh lettuce leaves - 4 pcs;
Vegetable spices;
Salt.
Preparation:
Divide the lemon into 2 parts, squeeze all the juice into a bowl.
Sort the cauliflower, wash thoroughly, transfer to a bowl and pour over with lemon juice, set aside for a few minutes.
After the specified time, transfer the cabbage to a saucepan with boiling water, add a little salt, and stand until fully cooked.
Thoroughly wash the green parsley in running water, finely chop.
Pass the hard cheese through a fine grater.
Pour milk into a saucepan, bring it to a boil, then add wheat flour to it, keep for a few more minutes on a lower heat, at the end add butter, chopped cheese and remove from the stove.
Cool the finished cheese mixture, grind the lumps with a blender if necessary.
Treat a baking dish with vegetable oil and sprinkle with breadcrumbs.
Put the cauliflower on a napkin, after the water is gone, put it in a prepared dish, season with spices for vegetables.
Pour the cheese mass into the blank, season with a small amount of chopped herbs.
The dish is prepared in the oven for about 25 minutes at a temperature of 180 degrees.
Wash the green salad, dry, lay it on a dish, put the ready-made slightly warm cauliflower on top.
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