Soon the fast will end and our tables will again be full of meat and fish, dairy products and cheeses... But it is necessary to move to such food gradually, carefully entering them into the menu. I suggest you pay attention to this recipe. Fast and delicious, and also very useful.
The cauliflower head is divided into inflorescences.
Boil for 3 minutes in salted water, then toss on a sieve.
I use fresh white and frozen lilac cabbage.
(In the fall, I boiled the lilac, cooled it, and put it in the freezer.)
Arrange the cauliflower in a suitable fireproof form.
Peel and slice the onions and carrots.
Add to the cabbage.
Put sour cream, eggs, and ketchup in a whipping container. Salt.
Preparing the filling sauce.
Having a powerful blender is quick and easy.
I have a great assistant blender, whisk attachment.
A couple of taps and the uniform sauce is ready.
Pour the sauce over the vegetables, spread the grated cheeses on top.
Place in the oven and bake for 20 minutes at 190-200 degrees.
I always put glass molds in a cold oven,
You can do this based on personal experience, cold or warm.Delicious both hot and completely cooled.