How to choose and tasty bake cauliflower with cheese

Cauliflower is only the basis of the dish. The taste can be made different by adding fresh mushrooms, cheese, garlic, green onions, cream - options mass. If there is no green onion on hand, you can use leek or red, no fresh champignons - no less tasty dish will turn out with frozen mushrooms.

Simple Secrets to Choose

Best in quality cabbage has snow-white inflorescences with a light cream shade. Around this head of cabbage is always a dense rosette of leaves, and the inflorescence closely adjoins each other. They should not be dark spots. It is from this vegetable get a juicy dish.

Cauliflower with cheese, onions and milk sauce

Delicate milk sauce goes well with cauliflower. Cheese, before sending into the sauce, you need to grate on a fine grater, and onion, on the contrary, cut into large. Such cabbage is good for a light dinner and as a side dish for meat.

It will take 2 people:

• 400 g of small inflorescences;
• 6-7 feathers of green onions;
• 40 g of flour;
• 1 glass of milk;
• 50 grams of cheese;
• to taste seasonings.

Preparation: 45 min. Calorie: 270 kcal.

Cooking method:

1. Boil inflorescences in water or steamed. Cook for 5 minutes. Green onion feather cut diagonally, grate cheese.
2. To make the sauce in a ladle, mix the flour with a small amount of whole milk, then pour the remaining milk. Cook for 2-3 minutes with constant stirring until the sauce thickens. Pepper, salt, add half of grated cheese, onion, mix everything.
3. Preheat oven to 180ºC. Put cabbage in the form, pour over the sauce, sprinkle with the remaining grated cheese, bake for 5-6 minutes. Serve hot.

Tip: instead of green onions, you can take a leek or a head of red.

The classic version with egg and cheese

Light egg mix goes well with cauliflower, and the green onion feather in this neighborhood looks particularly bright.

It will take:

• 350-400 g inflorescences;
• 3-4 eggs;
• 1 cup of grated cheese;
• 35-40 ml of olive oil;
• feather green onions to taste;
• 1 pinch of freshly ground black pepper;
• salt to taste.

Preparation: 35 min. Calories: 255 kcal.

Cooking method:

1. Cabbage inflorescences boil until half ready in lightly salted water. Onion feather nibble finely. Slice of cheese grate.
2. In a separate bowl, beat 3-4 eggs thoroughly. Add freshly ground pepper, salt, onion, 1 handful of cheese, mix.
3. Combine the beaten egg mixture with boiled cabbage, mix well again.
4. Heat oven to 180ºC. Take a frying pan suitable for the oven, pour in one tablespoon of olive oil, heat up and lay out the eggs with cabbage, leave to simmer (1-2 minutes). Then sprinkle the cabbage with cheese, send in the oven for 5 minutes.
5. Sprinkle the finished dish with butter, cool slightly, serve.

Tip: decorate the dish with fresh herbs before serving.

Cauliflower with garlic in cream sauce

If you like spicy cabbage, you can add some garlic. For piquancy season with nutmeg or dispense with it. But there is no need to subtilize with the sauce, it’s just cream with cheese and beaten eggs.

It will take:

• 1 big head;
• 1 glass of cream;
• 1 cup grated cheese;
• 2 eggs;
• to taste nutmeg (ground);
• large clove of garlic;
• 20 g of refined oil.

Preparation: 40 min. Caloric content: 279 kcal.

Cooking method:

1. Disassemble the head of cabbage into inflorescences, boil in boiling, lightly salted water (4 minutes).
2. Heat refined oil in a skillet, put chopped garlic, then cabbage, fry it all together (1-2 minutes). Put the contents of the pan in a form that can be used in the oven.
3. Prepare the sauce. Mix the cream with ½ of the cheese and whipped eggs. Season with nutmeg, salt and pepper. Pour the cabbage sauce, sprinkle with cheese.
4. Cook in a hot oven (180ºC) for about 20 minutes.

Tip: do not skip a garlic clove through a press, it is better to chop with a knife.

Delicious dish with cauliflower, cheese and mushrooms

When there is no opportunity to buy fresh cauliflower and all-season champignons, they will help out frozen ones. When cooking, you can experiment, if there is no champignon - any frozen mushrooms will replace them, no onions - add green onion feather, it looks great in baked cabbage.

It will take:

• 200-300 g of frozen cauliflower;
• 150 grams of champignon slices;
• 100 grams of cheese chips;
• 1 onion;
• 35 g flour;
• 1 cup whole milk;
• 35-40 ml of an odorless oil;
• spices, breadcrumbs at its discretion.

Preparation: 45 min. Calories: 299 kcal.

Cooking method:

1. Boil the inflorescences until ready, cut into small pieces.
2. Chop onion finely, lightly browned, add slices of frozen mushrooms and heat well until all moisture has evaporated.
3. Add flour, slightly fry everything together, stirring and evenly distributing flour.
4. Milk to warm and pour to the mushrooms. Add a handful of cheese, cook, stirring until the mass thickens.
5. Connect the cabbage with mushrooms, put everything in a form, sprinkled with ground breadcrumbs. Sprinkle with cheese chips and bake at 180ºC until golden brown.

Housekeeping note: so that excess moisture does not spoil the taste of the dish, you need to fry the mushrooms in a pan without a lid.

Baked cauliflower with cheese, bread crumbs and onions

The secret of this dish is that the cabbage should be in a tender, even watery sauce, but outside it is necessary with a crispy crust - this effect will be given to crackers mixed with cheese.

It will take:

• 1 head of cabbage;
• 1 small dried bun;
• 100 grams of cheese;
• 1 small bunch of chives;
• 35 ml of an odorless oil;
• to taste black pepper and salt.

The composition of the sauce:

• 75 g onions;
• 1 clove of garlic;
• 380 g of milk;
• 50 g of flour;
• 20 ml of vegetable oil;
• 20 g butter;
• to taste season with pepper and salt.

Preparation: 30 minutes Caloric content: 290 kcal.

Cooking method:

1. Warm up the oven (175-180 degrees).
2. Prepare the base dish. Disassemble the head of cabbage into inflorescences, put in a form, drizzle with oil, season, mix well, put in a hot oven for half an hour. It is necessary to take into account that the cabbage in the oven is cooked a little longer, but in this way it will turn out to be completely not watery.
3. Prepare the sauce. Peel the onion, garlic clove, finely chop everything and fry in a mixture of vegetable and butter. Add 50 g of flour, fry for 2 minutes with continuous stirring. Pour the milk into the sauce, season, and reduce to thicken. If necessary, rub the sauce through a sieve.
4. Blender crumb a dry bun into a crumb. Grate cheese, chop chives. Combine cheese chips with bread crumbs (3-4 tablespoons), mix.
5. Remove the cabbage from the oven, pour in the sauce, sprinkle with ground breadcrumbs with cheese and onion. Put in the oven for 7 minutes.

To the note: butter for roasting needs to be taken of two types: regular, odorless (refined) as a base and creamy for a soft taste.

Cooking secrets

First, take the head out into inflorescences, try to divide them so that they are identical in size. To bake the cabbage in the oven, you need to first boil the inflorescences in boiling water, but not to digest, they must maintain elasticity.

Do it like this:

1. Bring water to boil, add salt and a little soda. And in order to preserve the snow-white color of the inflorescences, in the process of boiling, you can add a little milk to the water.
2. Wait for the boiling water and lay out the cabbage. Drain the first yellow-green water (along with it will leave a specific cabbage smell).
3. Pour in clean boiling water, boil for about 5 minutes, drain on a sieve (colander), rinse with cool water. When all the liquid is drained, you can bake a vegetable.

Watch the video: Keto Mac and Cheese Cauliflower Cheese. Keto Recipes. Headbanger's Kitchen (May 2024).