Composition / ingredients
Step-by-step cooking
Step 1:
How to bake cauliflower with cream and cheese in the oven? First, prepare the necessary ingredients. Take cream at least 30% fat content. Also prepare ice water in advance, which you will need to quickly cool the cabbage after cooking.
Step 2:
Rinse the cauliflower well under running water and divide into inflorescences. Pour high-quality filtered water (about 1.5 liters) into a saucepan, put it on fire. When it boils, add a little salt (1 teaspoon of salt). Send the cabbage to boiling water. Cook for about 5 minutes over low heat.
Step 3:
Remove the cabbage with a slotted spoon and immediately transfer it to a colander, which you lower into a pre-prepared container with very cold water. When the cabbage cools down, drain the water and leave it in a colander to drain the excess liquid.
Step 4:
Grate the hard cheese on a coarse grater. Any hard cheese will do, the main thing is that it is delicious, high-quality and melts well when baking. Hard cheese can be replaced with non-salted mozzarella.
Step 5:
Pour cream into a suitable container, add grated cheese. Add salt and pepper to taste and mix the mixture. The fill is ready. In addition to salt and ground black pepper, you can use suitable spices at your discretion.
Step 6:
Grease the baking dish with olive or sunflower refined oil. Transfer the cabbage inflorescences to the mold. Spread the cream and cheese filling on top. Optionally, you can decorate with cherry tomatoes cut in half. Bake in a preheated oven to 190°In the oven for about 20 minutes. Note that the ovens are baked differently for everyone, because the cooking time may differ from the specified one. If you like a ruddy crust, turn on the grill mode for 5 minutes at the end.
Step 7:
Baked cauliflower with cream and hard cheese is delicious in a warm form. The dish can be served as an independent dish for dinner or lunch. But such cabbage will be good as a side dish to meat. Bon appetit!
If you decide to add spices, see if there is salt in their composition, otherwise you risk over-salting the dish.
You can also add chopped fresh dill to the filling.
Cream can be replaced with sour cream, milk or natural yogurt without additives.
In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Cauliflower - 28 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
