Three Kinds Of Florets with Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g broccoli
- 300 g cauliflower
- 300 g romanesco
- 250 ml Cremefine, 15%
- 200 g herbal cream cheese with yourt
- 50 g cheese spread, herbs or pepper or plain
- some Milk
- 200 g cheese, rated
- a bit salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees.
- Cook the cabbage florets until they are firm to the bite, preferably over the steamer so that the taste will not be washed out in the cooking water.
- In the meantime, mix the Cremefine with the cream cheese and cheese spread and heat. Depending on how thick the sauce is, you can add milk to make it creamy.
- Drain / allow the florets to drain well. Put some sauce in a baking dish and distribute the florets in it, put some sauce and grated cheese between the layers so that all the florets are covered. Finish the casserole with sauce and grated cheese. Since the cheeses are already salted, you should use salt sparingly, if desired.
- Then bake the casserole for about 25 minutes.
- Tip: For grated cheese, I always use half of it low in calories and half with normal fat content. This way you can still save a little fat, but still have a round taste.
- It is a good accompaniment to chicken or fish or vegetarian.
- If you want to make a main course out of it, you can add boiled ham to the sauce. This definitely works very well for low carb.
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