Cauliflower baked with sheep cheese
6 servings
60 minutes
Cauliflower baked with sheep's cheese is a dish of Yugoslav cuisine that embodies the traditions of simplicity and rich flavor. Tender cauliflower florets are first boiled until soft and then baked under a thick sauce made from milk, cream, and yogurt, enriched with aromatic sheep's cheese and fresh chives. The sauce gives the dish a creamy texture and subtle spiciness, while baking reveals the sweet notes of the cauliflower. The dish is delicate yet pronounced, perfect as a standalone treat or part of a festive table.
1
Boil a large pot of salted water, break the cauliflower into florets, and simmer for 10 minutes. Drain the water and dry the cauliflower.
- Cauliflower: 1500 g
- Salt: to taste
2
Melt the butter in a saucepan, add the flour, and fry until light brown.
- Butter: 3 tablespoons
- Wheat flour: 3 tablespoons
3
Gradually pour in the milk while stirring to achieve a thick smooth sauce. Mix it with cream, yogurt, crumbled feta, chopped chives, and spices.
- Milk: 1 glass
- Cream 25% fat: 0.5 glass
- Plain (natural) yoghurt: 0.5 glass
- Sheep's milk brynza: 100 g
- Chives: 2 stems
- Salt: to taste
- Ground black pepper: to taste
- Cayenne pepper: to taste
4
Place the cauliflower in a heatproof dish and pour sauce over it. Bake in a preheated oven at 180 degrees for 30-40 minutes.
