Cauliflower under a ricotta coat
6 servings
90 minutes
American TV star Rachel Ray is known for her recipes for ordinary housewives. She treats cauliflower like a queen: first she cooks it in a sauce of baked garlic and broth (Rachel advises saving the leftover sauce and then adding it to risotto or mashed potatoes), and finally dresses it in a luxurious cheese coat. Served like this, cabbage can be the main dish on the New Year's table.
1
Cut the bottom of the garlic head to expose the cloves. Place the head on a piece of foil, drizzle with olive oil, add a sprig of rosemary, season with salt and pepper. Wrap in foil and send to a preheated oven at 220 degrees for 35-40 minutes.
- Garlic: 1 head
- Olive oil: 70 ml
- Rosemary: 2 sprigs
- Salt: to taste
- Ground black pepper: to taste
2
Then cool it down, unwrap it, and squeeze the garlic cloves into a bowl. Mash it well with a fork into a puree, adding some fresh rosemary.
- Garlic: 1 head
- Rosemary: 2 sprigs
3
Wash the cabbage, remove wilted leaves, leave if the leaves are fresh. Cut the stem so that the head becomes stable.
4
Place wine, broth, 60 ml of olive oil, 1 tablespoon of salt, juice of a whole lemon, butter, chili pepper, and bay leaf in a pot large enough to fit the whole cabbage head with some space around.
- Dry white wine: 250 ml
- Broth (stock): 350 ml
- Olive oil: 70 ml
- Salt: to taste
- Lemon: 1 piece
- Butter: 50 kg
- Chili flakes: 1 tablespoon
- Bay leaf: 2 pieces
5
Bring the resulting mixture to a boil in a pan while stirring. Place the cabbage in a pot, cover with a lid but leave a gap for steam to escape. Reduce the heat and cook the cabbage for about 15 minutes until it becomes soft.
6
Remove the pot from the heat, carefully transfer the cabbage to a baking dish or a high-sided tray. Keep the remaining sauce at the bottom.
7
Sprinkle the cabbage with a pinch of freshly grated nutmeg and brush it well with the remaining sauce in the pot.
- Nutmeg: pinch
8
Sprinkle with grated parmesan. Increase the oven temperature to 250 degrees. Bake the cabbage on the middle rack for 30 minutes.
- Grated Parmesan cheese: 120 tablespoons
9
While the cabbage is in the oven, prepare the sauce. In a bowl with roasted garlic, add 0.5 cup of the liquid used for cooking the cabbage, milk, and finely chopped bacon. Blend until smooth.
- Garlic: 1 head
- Broth (stock): 350 ml
- Whole milk: 75 ml
- Smoked bacon: 30 g
10
Serve the cabbage whole and cut it into segments at the table. Drizzle with the resulting sauce. If there's still liquid left from boiling the cabbage, it can be frozen and later added to cooked rice or mashed potatoes.
