Roast cauliflower for no more than 5–10 minutes — this way it will retain a maximum of vitamins and trace elements.
The dish is a healthy addition to meat and fish.
Ingredients:
- Cauliflower – 350 g
- Lemon – 30 g
- Dill – to taste
- Milk – 250 ml
- Garlic – to taste
- Mayonnaise – 1 tbsp. l.
- Cheese – 50 g
- Butter – 20 g
- Wheat flour – 20 g
- Salt – to taste
- Oregano – to taste
- Nutmeg – to taste
Directions:
- Bring two liters of water to a boil, add dill stalks, salt, and a slice of lemon.
- Throw the cauliflower into a saucepan with boiling water and cook for four minutes.
- Prepare the sauce. In a separate small saucepan, heat the butter. Add the sifted flour and mix quickly, heating the mixture over low heat.
- After frying the flour, add 100 ml of milk to the saucepan and mix with a whisk clockwise. Then add another 50 ml of milk, a pinch of salt, and a little nutmeg. The sauce is ready.
- Place the boiled cauliflower on a baking sheet lined with parchment. Sprinkle with oregano and pour over the béchamel sauce.
- Grate the cheese on a coarse grater, add mayonnaise and pressed garlic. Mix. Spread the cheese mixture on the cauliflower.
- Preheat the oven to 220 °C and bake the cabbage for 4–5 minutes.