Cauliflower baked with sauce
4 servings
60 minutes
Cauliflower baked under a delicate milk sauce is a classic of French cuisine, captivating with its sophistication and harmony of flavors. This dish embodies the art of transforming simple ingredients into a culinary masterpiece. The creamy sauce made from milk and roasted flour envelops the soft florets of cauliflower and broccoli, creating a tender texture and delicate taste. The cheese crust baked to a golden crispy surface adds richness and depth to the dish. It is perfect as a light standalone dish or as an exquisite side to meat and fish. This gentle and warming meal is especially valued on cool evenings, providing comfort and enjoyment. The French love such recipes for their simplicity and the ability to reveal the richness of natural flavors. Try it — and you will understand why this dish has become a classic.
1
Thoroughly wash the vegetables, divide them into florets. Dip the cabbage and broccoli in boiling salted water for 3 minutes.
- Cauliflower: 200 g
- Broccoli cabbage: 200 g
- Salt: to taste
2
Now let's prepare the sauce. Lightly toast the flour in a dry pan. Transfer the flour to a saucepan, add oil, and mix the ingredients. Pour in warm milk and add salt and pepper to taste. Bring the sauce to a boil, then cook for another 5 minutes.
- Wheat flour: 1 tablespoon
- Olive oil: 1 tablespoon
- Milk 1%: 300 ml
- Salt: to taste
- Ground black pepper: to taste
3
We place the vegetables in a baking dish and pour them with a milk sauce. We grate the cheese on a coarse grater and sprinkle it over the vegetables. We bake the dish in the oven until golden brown. Temperature 220 degrees.
- Cauliflower: 200 g
- Broccoli cabbage: 200 g
- Milk 1%: 300 ml
- Russian cheese: 40 g