Cauliflower porridge

1 serving


peel the cauliflower from the green leaves and grubs. pour with boiling salted water, hold for 10 minutes, eat and place in a dish with hot salted water with the addition of vegetable oil. boil over low heat until soft. cut off the inflorescences, and wipe the rest through a sieve. add a little cabbage decoction, a few drops of lemon juice and salt to taste to the resulting puree. mix the flour with butter, knead well and form a ball, which is lowered into a pan with puree. Add cut florets in 10 minutes. stand for a few more minutes on low heat, sprinkle with chopped dill greens and serve