Cauliflower Casserole with Tomatoes

by Editorial Staff

Even a novice cook can handle a simple recipe for cauliflower casserole with tomatoes. Boiled cabbage and tomatoes are baked in milk and egg sauce under cheese.

Cook: 30 minutes

Servings: 6

Ingredients

  • Cauliflower – 1 kg
  • Tomatoes – 400 g
  • Milk – 250 ml
  • Cheese – 200 g
  • Eggs – 4 pcs.
  • Butter – 20-30 g
  • Salt – 1-1.5 teaspoon
  • Ground black pepper – 0.25 teaspoon

Directions

  1. Disassemble the cauliflower into separate inflorescences. Wash. Finely chop the tomatoes.
  2. Boil water, salt (1-1.5 teaspoon). Boil the cabbage until soft in salted water (10-15 minutes at a low boil). Beat eggs with milk. Grate the cheese on a fine grater.
  3. Grease the mold with oil. Turn on the oven. Place a row of cauliflower (half of all cabbage) in a greased form. Then a row of finely chopped tomatoes.
  4. Pour everything with eggs, beat with milk, put pieces of butter. Sprinkle with grated cheese, pepper, and bake in an oven preheated to 190 degrees until golden brown (30-35 minutes).
  5. To the table, casserole with cauliflower and tomatoes can be served in the same form in which it was baked, or in portions, on plates.

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