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Cauliflower, baked under the sauce
1 serving
Cut dense, white heads of cauliflower crosswise at the bottom of the stump, boil slightly in salted boiling water, cast in a colander. Boil a glass of cauliflower decoction, pour in a thin stream, stirring constantly, half a glass of cold decoction, loosened with 3 teaspoons of flour. When it boils and thickens, add
1. 5 cups of raw cream, 50 g of oil, salt, warm up without boiling. Separate the bouquets, lay in layers on a deep dish, greased with oil and sprinkled with crumbs, sprinkling with grated cheese, spraying with oil and sauce. Grease with egg, sprinkle with cheese, drizzle with oil, let gradually brown in the oven. Serve the rest of the sauce separately.
Cut dense, white heads of cauliflower crosswise at the bottom of the stump, boil slightly in salted boiling water, cast in a colander. Boil a glass of cauliflower decoction, pour in a thin stream, stirring constantly, half a glass of cold decoction, loosened with 3 teaspoons of flour. When it boils and thickens, add
1. 5 cups of raw cream, 50 g of oil, salt, warm up without boiling. Separate the bouquets, lay in layers on a deep dish, greased with oil and sprinkled with crumbs, sprinkling with grated cheese, spraying with oil and sauce. Grease with egg, sprinkle with cheese, drizzle with oil, let gradually brown in the oven. Serve the rest of the sauce separately.
cabbage decoction - 1.5 cups, cauliflower cabbage - 1 head, flour - 3 tsp, cream - 1.5 cups, butter - 50 g, cheese to taste, eggs - 1 pc.
