Conopidă la cuptor (baked cauliflower with cheese)
Servings: 4
Equipment
- deep baking pan ceramic or Pyrex if possible
- pot for boiling water
Ingredients
- 1 cauliflower head medium-big size
- 2 tbsp breadcrumbs fine
- 200 ml sour cream full fat
- 100 g hard cheese gouda, emmental, cheddar
- 50 g butter
- salt and pepper to taste
Instructions
Preparation
- bring to boil a pot of water with 1 tbsp salt
- break up the cauliflowers florets and put them in the boiled water, no more than 3 minutes
- pull the florets from the hot water and place them in cold water, to stop cooking
- butter the inside of the baking pan and line it with breadcrumbs
Baking
- place the cauliflower florets in the baking pan; break them in smaller pieces if needed
- pour the sour cream and shredded cheese on top of the florets and season to taste with salt and pepper; optionally, you can add an egg, well beaten (can mix with the sour cream to beat)
- bake for about 20-30 minutes in the oven, medium heat, until cheese is melted and gets a nice, brown colour
Notes
You can optionally add a beaten egg in the sour cream mixture, pouring it in the baking pan
