This is one of my favourite foods from childhood and now it’s also become one of my daughters’ favourites. The dish has become a family staple over the years and the one my eldest always requests when she visits.
creamy baked cauliflower
Ingredients
1.5kg cauliflower, cut into florets
1kg creme fraiche or sour cream, mixed with 1 tbsp salt or 2 tbsp Vegeta (see my homemade Vegeta recipe)
250g breadcrumbs
125g butter
Method
Cook the cauliflower florets in salted boiling water for 15 mins, until they soften. Drain and leave to cool.
Roast the breadcrumbs in butter until golden.
Preheat the oven to 200 C. Mix the cold cauliflower with the cream and put it in a ceramic or glass dish, resistant at high temperature.
Cover with the roasted, buttery breadcrumbs and bake for 20 minutes.
Enjoy!
Tips & cheats
If you want a cheesy option, my daughter loves to add grated cheddar cheese to the cream.
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