Summary

Ingredients

• 1 kg romanesco
• 200 g cheese, rated
• 3 tablespoon parmesan, grated
• 3 tablespoon grained vegetable broth
• 1 pinch (s) pepper

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Instructions

1. Cut the romanesco into florets and add to boiling water with the vegetable stock and cook for about 12 minutes.
2. Then lift out the florets with a slotted spoon and place in a non-stick casserole dish. Add some of the vegetable stock and season with pepper. Spread the grated cheese and parmesan on the cabbage. Bake at 200 ° C fan oven on the middle rack until the cheese is lightly brown.
3. You can now eat the cabbage with baguette or serve as a vegetable side dish.