Cauliflower in creamy garlic sauce
5 servings
60 minutes
Cauliflower in creamy garlic sauce is a refined dish of European cuisine that combines the tenderness of baked cauliflower with the rich creamy aroma and spiciness of garlic. Cauliflower soaked in a creamy sauce with hints of spices gains softness and deep flavor. Juicy red pepper and fresh tomatoes add brightness and a slight tang, while baked Edam cheese completes the composition with a rich, gooey crust. This dish is versatile: it can be a standalone dinner or an elegant side to meat or fish. Inspired by Western European culinary traditions, this recipe brings warmth and harmony of flavors.
1
Divide the cauliflower into florets. If you want it to be very soft, boil it in salted water first.
- Cauliflower: 1 piece
2
Chop the tomatoes coarsely.
- Tomatoes: 2 pieces
3
Cut the pepper into squares.
- Red sweet pepper: 1 piece
4
Cut the celery.
- Celery: 1 stem
5
Blend garlic with cream.
- Garlic: 3 cloves
- Single cream 10% fat: 150 ml
6
Place cabbage, tomatoes, peppers, and celery in a baking dish. Add spices. Pour with creamy sauce.
- Cauliflower: 1 piece
- Tomatoes: 2 pieces
- Red sweet pepper: 1 piece
- Celery: 1 stem
- Spices: to taste
- Single cream 10% fat: 150 ml
7
Preheat the oven to 200 degrees. Bake for 30 minutes.
8
Grate the cheese and generously sprinkle it over the vegetables. Bake for another 20-30 minutes.
- Edam cheese: 200 g
