Cauliflower baked in the oven with breadcrumbs and cheese
4 servings
60 minutes
Baked cauliflower with breadcrumbs and cheese is a refined example of British home cooking. Historically, baked vegetable dishes were popular due to their ease of preparation and rich flavor. In this recipe, tender cauliflower florets are first blanched and then coated in a fragrant egg mixture with paprika, breadcrumbs, and hard cheese. During baking, an appetizing golden crust forms that is crispy on the outside but retains the juiciness of the cauliflower inside. The light acidity of vinegar enhances the vegetable's natural flavor while spices add a zesty touch. The dish is perfect as a standalone snack or side to meat and fish and pairs well with fresh salads. Its simplicity in preparation and refined taste make it an excellent choice for family dinners or cozy lunches.
1
Rinse the cabbage and divide it into florets. In a large pot, bring water to a boil, add a little salt and vinegar. Drop in the cabbage, wait for the water to boil, and blanch for 5 minutes. Drain the cabbage in a colander, let the water drain off and cool.
- Cauliflower: 1 piece
- Vinegar 9%: 1 tablespoon
- Salt: to taste
2
Turn on the oven and preheat to 200 degrees.
3
Prepare the liaison: beat two eggs with paprika, a pinch of salt, black pepper, and a tablespoon of flour.
- Chicken egg: 2 pieces
- Ground paprika: 1 tablespoon
- Wheat flour: 1 tablespoon
- Freshly ground black pepper: to taste
4
Place the cabbage in a deep bowl, pour in the liaison and mix. Gradually add the breadcrumbs and mix again. Save a couple of tablespoons of breadcrumbs for later.
- Breadcrumbs: 100 g
5
Line a baking sheet with parchment, place the cabbage, sprinkle grated cheese on top and a bit more breadcrumbs. Put the baking sheet in the oven and cook for 20-30 minutes. Watch to prevent burning.
- Hard cheese: 50 g
- Breadcrumbs: 100 g