Cauliflower with paprika sauce
6 servings
60 minutes
Cauliflower in paprika sauce is a harmony of the delicate taste of vegetables and a rich, spicy sauce. This dish, created in an author's kitchen, combines classic ingredients with unusual accents. Baked cauliflower florets become soft but retain their firmness, while the paprika sauce with onions, garlic, and capers adds zest and depth of flavor. Light breadcrumbs create a crispy crust, adding textural contrast. This dish can serve as a standalone dinner or a wonderful side to meat or fish. It is perfect for those who appreciate the refined play of aromas and textures. Thanks to lemon and vinegar in the sauce, it acquires a subtle tang that highlights the natural sweetness of cauliflower. Serve hot and enjoy this gastronomic masterpiece.
1
Separate the florets, wash the cabbage in cold water with the juice of half a lemon. Bring a large pot of salted water to a boil, add the cabbage and a little milk, and cook uncovered for 20 minutes until the cabbage is tender. Drain the water, being careful not to damage the florets, rinse under cold water, and place on a paper towel to dry.
- Lemon: 0.5 piece
- Cauliflower: 1.5 kg
- Milk: 500 ml
- Salt: to taste
2
Melt 25 grams of butter in a saucepan, add a little olive oil. Add finely chopped onion and cook on low heat, stirring, for 5 minutes until the onion is soft. Add a clove of garlic, a bay leaf, and cook for a few more minutes, then remove the saucepan from the heat. Stir in flour into the broth. Add paprika to the fried onion and immediately pour in the broth. Pour in milk and vinegar. Return the pot to the stove and cook on low heat, stirring, for 5-6 minutes. Add salt.
- Butter: 80 g
- Olive oil: 3 tablespoons
- Onion: 1 head
- Garlic: 1 clove
- Bay leaf: 1 piece
- Wheat flour: 2 tablespoons
- Chicken broth: 500 ml
- White wine vinegar: 2 tablespoons
- Salt: to taste
3
Pour some sauce into the baking dish and sprinkle with half of the finely chopped capers. Then place the cauliflower florets, pour the remaining sauce, and scatter the remaining capers. Top with breadcrumbs and pieces of the remaining butter.
- Capers: 3 tablespoons
- Cauliflower: 1.5 kg
- Capers: 3 tablespoons
- White bread: 50 g
- Butter: 80 g
4
Bake for 10-15 minutes at 180 degrees until the crust turns golden brown. Remove the dish from the oven, take out the garlic and bay leaf – serve immediately in the same dish.
- Garlic: 1 clove
- Bay leaf: 1 piece
