Cauliflower au gratin

Cauliflower au gratin, vegetarian cuisine

To put the cauliflower on the table of recipes there are many and some, like that ofreinforcement salad, you can already find them in these pages.

But if we want to try a recipe that is really simple, fast and requires few ingredients, this proposal of gratinated cauliflower will win you over.

After all, in addition to the cauliflower, only condiments, oil, cheese and breadcrumbs will be served.
And if you want to add more, perhaps parsley or chives at the time of going to the table, they are welcome.

For the doses of the various ingredients, everyone can change according to their taste, whether to mark the taste of the cheese or to form a richer crust with breadcrumbs.

And now, starting as always from the ingredients, let's start cooking!

ingredients:

cauliflower

pc.

1

extra virgin olive oil

TS.

4

grated cheese (v. Note)

TS.

3

bread crumbs

TS.

2

rooms

q.s.

pepper

q.s.

granulated vegetable broth

ts.

1

Preparation:

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Remove the hard part of the stem and store it (in small pieces, it will come in handy in a minestrone...), separate the florets and wash well.

Without drying, season with salt, pepper and, if you want more flavor, with a teaspoon of granular vegetable broth (perhaps of that prepared at home).

Steam (in the pan or microwave) for 10 or 15 minutes. depending on the taste (to me, for example, like to feel a bit 'of substance under the teeth).

In the meantime preheat the oven to 200 ° C.

To pass in a previously greased baking pan with little more than half of the oil arranging the florets in a single layer and, possibly, with the flowers facing upwards.

Sprinkle with grated cheese and then with the breadcrumbs.

Spread over the rest of the oil and bake for about 30 minutes.

If you want a more colorful and complete gratin, if necessary, turn on the grill and continue cooking for another five minutes.

Bring to the table and serve hot;

as a main course accompanied by fresh vegetables or as a side dish to another dish.

Bon appetit!

ADVICES AND NOTES:

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