Composition / ingredients
Step-by-step cooking
Step 1:
We will need: cauliflower forks, 3.2% milk, processed cheese.
Step 2:
Disassemble the cauliflower into inflorescences. Rinse thoroughly. Trim the thick stalks.
Step 3:
Dip into boiling, salted water. Cook in plenty of water for 10 minutes after boiling.
Step 4:
Then, flip the cabbage into a colander so that all the water runs off.
Step 5:
Transfer to a saucepan or a large cup. And while it's hot, mash it with a pusher.
Step 6:
Grate the melted cheese into the milk. Put on the stove and melt over low heat until the consistency of sour cream, stirring constantly.
Step 7:
Add to cabbage.
Step 8:
Beat the resulting mass thoroughly with an immersion blender into an airy puree.
Step 9:
If desired, you can add various greens - onions, dill, etc. Bon appetit!
You can also make mashed zucchini. Only do not boil the zucchini, but put it out.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Cauliflower - 28 kcal/100g
