Composition / ingredients
Cooking method
Cauliflower in cream sauce with Dijon mustard is a healthy and very tasty dish. The creamy, airy taste of cream is perfectly combined with tender pieces of cabbage, and the baked cheese crust makes this dish even more appetizing.
This dish is prepared quite simply.
Wash the cauliflower and disassemble it into inflorescences.
In a large saucepan, pour water, salt and boil water. Place the disassembled cauliflower inflorescences in boiling salted water and boil them until half-cooked - about 10 minutes. Then drain the water and throw the cabbage into a colander to drain the water.
Turn on the oven at 200 degrees.
Grate the hard cheese finely on a grater.
Melt a piece of butter in a frying pan over medium heat. Carefully pour the flour into the pan and reduce the heat to a minimum, mix the flour with butter. At the same time, stir the flour continuously with a spoon to remove all lumps and completely dissolve it in oil.
Pour cream into the pan (10-15% fat content is enough) and, stirring constantly, bring the mixture to a boil. Then add Dijon mustard, breadcrumbs and grated cheese to the cream sauce. A little breadcrumbs and grated cheese should be left to sprinkle the dish at the end.
Continue to cook the sauce over low heat, stirring continuously with a spoon or whisk until it thickens. Add salt and pepper to taste. Remove the finished cream sauce from the heat.
Put the boiled cauliflower inflorescences evenly into a baking dish so that the whole cabbage fits in one layer. Pour the cooked cream sauce on top of the cabbage to completely cover each piece. Sprinkle the dish with the remaining breadcrumbs and cheese.
Put the form with cauliflower to bake in a preheated oven for 25-30 minutes or until the cabbage is covered with a golden crust.
Decorate the finished dish with chopped dill and can be served on the table. Bon appetit!
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
- Cheese "lo spalmino" - 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
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Dijon mustard - 143 kcal/100g
