Cauliflower and Sheep Cheese Gratin
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium cauliflower
- Salt water
- 1 packet sheep`s cheese (approx. 50 - 200 g)
- 4 shallot (s)
- 1 clove garlic
- 2 cups cream, possibly reduced-fat
- some tomato (s), dried in oil
- 2 tablespoon tomato paste
- some sea salt
- Pepper, black
- some stalks herbs (thyme, rosemary, tarragon), fresh or dried
- some olive oil
Print Recipe
Pin Recipe Instructions
- Cook the cauliflower in salted water as desired. Some like it with a bite, we with less bite but not too soft. Cut the onions into fine rings, chop the garlic and finely dice the sun-dried tomatoes.
- Sweat the onions and garlic in a pan until translucent. Then deglaze the cream with the 2 cups, add the tomatoes (also a little bit of the herb oil), salt, pepper and reduce until the sauce is nice and creamy. Finally chop the herbs and add to the sauce.
- When the cauliflower is done, drain and pour into a baking dish. Dice the sheep`s cheese and pour it over the cauliflower in the pan. Finally, pour the sauce over the vegetables and bake in the oven at around 180 ° C for about 1/2 hour.
- Tastes good as a side dish or on its own with fresh baguette and herb butter.
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