Cauliflower baked with cheese and tomatoes

Category: Vegetable and fruit dishes
Kitchen: french
Cauliflower baked with cheese and tomatoes

Ingredients

cauliflower 1 head of cabbage
tomato 450 g
salt taste
pepper pinch
butter (melted) 1/2 cup
dry white bread crumbs 1/4 cup
cheese 1/2 cup
cup = 240 gr

Cooking method

  • Cauliflower baked with cheese and tomatoes Disassemble the cauliflower into inflorescences.
  • Cauliflower baked with cheese and tomatoesBoil 3 liters of water and salt in a saucepan. For every liter add 1 1/2 tsp. salt. Pour cabbage into boiling water. Bring to a boil, reduce heat and simmer for 9-12 minutes uncovered.
  • Cauliflower baked with cheese and tomatoesDrain the water, and pour cold water over the cabbage and let it drain.
  • Cauliflower baked with cheese and tomatoesDip the tomatoes in boiling water and cook for 10 seconds. Take out and cut out the petiole, remove the skin.
  • Cauliflower baked with cheese and tomatoesCut the tomato in half across. Squeeze each half gently to squeeze out the juice and seeds.
  • Cauliflower baked with cheese and tomatoesCut the tomato pulp into strips.
  • Cauliflower baked with cheese and tomatoesPlace cauliflower in the middle of a baking dish. Arrange the tomatoes around the edge. Season with salt and pepper. Drizzle with half the melted butter.
  • Cauliflower baked with cheese and tomatoesGrate the cheese. A mixture of Swiss parmesan and parmesan is recommended.
  • Cauliflower baked with cheese and tomatoesMix cheese with bread crumbs.
  • Cauliflower baked with cheese and tomatoesSprinkle cabbage and tomatoes with this mixture, sprinkle with the rest of the oil. Bake for 30 minutes in the upper third of an oven preheated to 190 C. The vegetables should warm up and the cheese should brown.

Time for preparing:

45 minutes

Cooking program:

stove / oven

Note

The dish goes well with steaks, chops and chopped steaks.
The recipe for Chou-fleur aux Tomates Fraiches from Julia Child's book "French Cooking Lessons". And also "Blanched Cauliflower" (Chou-Fleur Blanchi).

Cvetaal
I would eat these dishes without steaks with pleasure, thank you, Julia, for the recipe! There is cauliflower in the withers ...
julia007
Cvetaal, Svetlana, You are welcome! Indeed, the dish is good in itself! It was delicious!
Elena_Kamch
julia007, Juliawhat an interesting casserole! Gotta run for cauliflower
Thanks for MK!
gala10
Yulia, thanks for the recipe! It must be delicious. And then use the squeezed tomato juice in other dishes?
posetitell
Thanks for the recipe, I've already made it and tried it, it's very tasty.
julia007
Elena_Kamch, Elena, You are welcome!

gala10, Galina, You are welcome! Yes, you can add juice later. I usually send it to the soup fry or to the stew.

posetitell, Nikka, You are welcome! This is speed!
Mikhaska
Yulyasha! I'm sure the casserole is great! I just baked cabbage with cheese. I think it turned out even tastier with tomatoes. They dilute the bland taste of cabbage.
I liked the recipe very much! Thank you!
julia007
Mikhaska, Irina, You are welcome! Cook for health!
Swetie
Great casserole All mine, thanks for the recipe
julia007
swetie, Sveta, You're welcome!
Song
Yulia, the recipe is just what you need. I often bake cauliflower with cheese, I'll try to make it according to your recipe.
Anna Kolya
Everyone liked the cabbage so much. Thanks for the tasty treat.
julia007
Anna Kolya, Anna, You are welcome! Cook for health!
svetlana)))
Quote: julia007
1/4 cup dry white bread crumbs
Panko crackers are called in Angela's recipes, it is interesting that they are sold, it would be confusing to make such crackers yourself.
julia007
svetlana))), SvetlanaDry white bread crumbs are simply crumbled stale or dried white bread. Panko rusks are used in Japanese cuisine for deep-fried dishes, and here is a French dish.

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