The Baked Cauliflower is my choice for a quick and tasty dinner which is also perfect for lunch the next day. This is one of the dishes that my mom used to cook for me all the time, however I have added more ingredients for my taste. I hope you will enjoy it as much as I do.
1 medium cauliflower head broken into florets
250g sour cream
100g shredded cheese
2 spoons of butter
2 spoons of plain flower
1 spoon of fresh parsley
salt by taste
ground pepper by taste
nutmeg by taste (if you want)
First, I wash the cauliflower and break it into florets. After that we need to place water and salt in a saucepan to cover the florets. When the water starts to boil, we reduce the heat, cover it with a lid and simmer for about 5-10 minute because we want it to be crisp-tender.
In the meantime we need to prepare the sour crème sauce that is made from a roux and sour crème. The roux is made by melting the butter under gentle heat and adding the flour, which is cooked while stirring with a whisk. As it is a white sauce, we must be careful not to brown (burn) it. When the roux is ready we need to add the sour crème, salt, ground pepper and nutmeg. If you think that your sauce is too thick, you can add some water from the cauliflower.
The potatoes needs to be sliced and either fried or boiled, as we need to put them on top of the casserole.
We need now to prepare the baking dish where we transfer the drained cauliflower florets and pour the sauce. The potatoes will cover the florets and sprinkle them generously with the shredded cheese.
The cauliflower casserole will be introduced in the pre-heated oven until the cheese is melted and the top is lightly browned.
The best way to serve it is immediately and for colour and better taste sprinkle some fresh parsley.
P.S. if you have any ideas or tips just let me know!