Milk gives cauliflower casserole a delicate creamy taste. I advise you to disassemble the head into rather large inflorescences – so they will retain a pleasant, slightly crispy texture. Serve the casserole with your favorite fragrant herbs.
Ingredients
- Cauliflower - 1 head
- Milk - 200 ml
- Butter - 30 g
- Flour - 1 tbsp.l .
- Spices and seasonings - 1 tsp.
- Cheese - 100 g
Step-by-step cooking recipe
Fry the flour in butter until golden, pour in the milk, stir until smooth and boil a little until thick.
Put the cauliflower in a mold, pour the milk sauce and season.
Sprinkle with grated cheese and cook in the oven for 35-40 minutes at 180 degrees.
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