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 Cauliflower Gratin Recipe
A light, delicious summer side dish or an independent dish for cauliflower lovers. Try to cook.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash the cabbage, disassemble it into inflorescences, boil it in salted water for 10 minutes, then transfer it to a baking dish greased with oil.
    Wash the cabbage, disassemble it into inflorescences, boil it in salted water for 10 minutes, then transfer it to a baking dish greased with oil.
  2. Chop the onion and garlic, fry in a small amount of vegetable oil.
    Chop the onion and garlic, fry in a small amount of vegetable oil.
  3. Grate the cheese on a coarse grater.
    Grate the cheese on a coarse grater.
  4. Add flour to the onion and garlic, fry lightly, then gradually pour in the cream, stirring constantly. Pour in the cheese and keep stirring until it melts, add ground red pepper and oregano.
    Add flour to the onion and garlic, fry lightly, then gradually pour in the cream, stirring constantly. Pour in the cheese and keep stirring until it melts, add ground red pepper and oregano.
  5. Add a little salt to the cabbage laid out in the mold and pour the sauce over it. Bake in a preheated 200 degree oven for 15 minutes until golden brown.
    Add a little salt to the cabbage laid out in the mold and pour the sauce over it. Bake in a preheated 200 degree oven for 15 minutes until golden brown.
  6. Ready. The taste is delicate, cream cheese, ground red pepper give color, and oregano successfully complements the taste.
    Ready. The taste is delicate, cream cheese, ground red pepper give color, and oregano successfully complements the taste.
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