Photo: from open sources
Cabbage prepared in this way literally melts in your mouth and retains maximum nutrients.
The benefits of cauliflower are difficult to overestimate, especially in the autumn-winter period, when the body needs vitamins and microelements. This vegetable contains valuable protein (2.5 g per 100 g) and dietary fiber (2 g per 100 g), which stimulate the gastrointestinal tract, help eliminate toxins, heavy metals and cholesterol from the body, and also protect the intestines from the development of cancer. Therefore, your diet must include cauliflower, and we suggest preparing it according to the recipe from the Cookbook blog.
Baked with bechamel sauce and cheese, this cabbage will not leave anyone indifferent.
Cauliflower baked with bechamel sauce and cheese
Ingredients:
- cauliflower;
- milk – 250 ml;
- butter – 20 g;
- flour – 20 g;
- hard cheese – 50 g;
- mayonnaise – 1 tbsp. l;
- garlic – 1 clove;
- salt;
- nutmeg.
Cooking method:
- Place the cauliflower in a pan of boiling water and boil for five minutes so that it can be easily separated into sprigs.
- For the sauce, heat the butter in a thick-bottomed bowl over low heat, add flour, stir. Add 200 ml of milk, mix well with a whisk. Pour in the rest of the milk, add a pinch of salt and a little nutmeg.
- Place the cabbage in a baking dish lined with parchment, add salt, pour over the sauce and add the curd mixture. To prepare it, you need to mix coarsely grated cheese, mayonnaise and garlic passed through a press.
- Place everything in the oven, preheated to 220 degrees, for 10 minutes.
