2020-08-13 / test@t
Cauliflower casserole with cheese sauce and mushroom "head"
The casserole is juicy and aromatic.
- cauliflower 800 g
- cheese sauce
- Processed cheese Hochland "Outdoor picnic. Assorted" pieces 5 pcs.
- Processed cheese Hochland "Classic Trio. Assorted" pieces 6 pcs.
- milk 150 ml
- butter 50 g
- salt to taste
- ground black pepper to taste
- fresh champignons 250 g
- onion 1 pc.
- vegetable oil 2 tbsp
- butter for lubricating the form 1 tbsp.
STEP-BY-STEP COOKING RECIPE
Divide the cauliflower into inflorescences, rinse under running water. Put in a saucepan with hot water, bring to a boil, add a little salt. Cook until half cooked.
Place the cabbage in a colander to drain the water and cool.
Finely chop the cooled cauliflower.
Grease a baking dish with cold butter. Lay out the chopped cauliflower.
Prepare milk, Hochland melted cheese, butter for the cheese sauce.
Heat the milk. Put butter and slices of Hochland cheese (assorted) in hot milk. Let it boil, reduce heat and simmer, stirring occasionally, until the cheese dissolves.
Put salt and pepper in the cheese sauce to taste, stir and turn off the heat.
Pour the cauliflower into a mold with hot cheese sauce.
Peel, wash, dry the onion. Cut into strips.
Pour half the oil into a frying pan, heat and fry the onion until light caramelization.
Put the fried onions in a mold on top of the cauliflower with the cheese sauce.
Wash the champignons, dry. Slice lengthwise into thin slices.
Pour the remaining oil into the pan where the onions were fried, heat. Put the mushrooms and fry over high heat, stirring occasionally, for 1 minute.
Put the fried mushrooms in a mold and use a fork to arrange them beautifully on the surface. Put the dish in the oven, preheated to 180 ͦ C, for 20 - 25 minutes.
After the time has elapsed, remove the casserole dish from the oven.
Divide the casserole into portions and serve. It can be used as a side dish for fish or meat, or as an independent dish with fresh vegetables and herbs. tasty both warm and cold.