Cauliflower and Chicken Liver Casserole
by Editorial Staff
Cauliflower and chicken liver casserole is a flavorful dish for a hearty meal. If you are not very fond of the liver but need its useful components, then this recipe is for you. Here, the liver is saturated with the aromas of greenery, and in combination with a baked cheese crust and healthy cauliflower, it is simply delicious!
Ingredients
- Chicken liver – 300-400 g
- Cauliflower – 500 g
- Hard cheese – 100 g
- Bulb onions – 2 pcs.
- Carrots – 1 pc.
- Milk – 0.5 cups
- Sour cream – 2 tablespoon.
- Eggs – 2 pcs.
- Dry thyme – 1 teaspoon
- Fresh dill – a few branches
- Water – 0.75 cups
- Vegetable oil – 1 tbsp
- Salt to taste
- Pepper to taste
Directions
- Boil the cauliflower in slightly salted water for 5-7 minutes and put it in a colander so that the excess water is glass. Cut very large pieces into smaller inflorescences.
- Cut the onion into 4 parts and chop into slices, three carrots on a grater.
- Fry some vegetables in oil.
- When the pan is dry, pour in water and reduce the heat so that the vegetables are stewed.
- Add dill, salt, pepper, and thyme.
- Rinse the liver, remove all veins, and cut into medium pieces.
- Add to vegetables and cook together for about 7-10 minutes.
- Make the fill. Mix eggs, beaten with a fork, sour cream, and milk, add a little salt.
- Three slices of cheese on a grater or thinly cut into slices with a knife.
- On the bottom of the baking dish, put the liver with vegetables (if there is excess juice, it is better to drain it), on top of it – cabbage, pour the milk-egg mixture and put pieces of cheese on top.
- Bake for 20-25 minutes at 180 degrees.
- The cauliflower and chicken liver casserole are ready. Serve with fresh vegetables.
Enjoy your meal!
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